Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Fusilli (corkscrew) pasta 1/2 lb Zucchini, cut into julienned
3/4 lb Fresh ripe apricots, cut -strips (1 large or 2 small)
-into quarters ( 5-6 1 Red bell pepper, cut into
-apricots) -julienned strips
1 Whole chicken breast, boned, 3 tb Chopped fresh basil or 1
-skinned, cooked and -tbsp dry basil
-shredded

Fresh apricot basil dressing

Cook pasta in boiling water for 10-20 minutes or as package directs.
Drain and let cool. (you'll get about 2 cups pasta) Combine
pasta,apricots, chicken, zucchini, red pepper and basil in bowl. Pour
Fresh Apricot Basil Dressing over. Toss gently.

FRESH APRICOT BASIL DRESSING Combine 2 fresh ripe apricots (pitted),
2 tbsp white wine vinegar, and 1 tbsp sugar in electric blender;
whir until blended. Continue whirring, slowly adding 1/4 cup
vegetable oil. Whir until thick and smooth. Stir in 1 tbsp chopped
fresh basil or 1 tsp dry basil. Makes 1 cup. Serves 4.

Origin: Cookbook Digest Sept/Oct 1993 Shared by: Sharon Stevens

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