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Makes 4 servings
• 4 oz fusilli (corkscrew) pasta
• 6 fresh apricots (3/4 LB), cut into quarters
• 1 whole chicken breast, cooked and shredded
• 2 small zucchini (1/2 LB), julienned 1 red bell pepper, julienned
• 1 tbsp chopped fresh basil or 2 tsp dried
• Apricot Basil Dressing (recipe follows)
Cook pasta as package directs; drain and let cool.
Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl.
Toss with dressing.
Makes 1 cup
Combine 2 fresh, ripe apricots (pitted), 2 tbsp white wine vinegar and 1 tbsp sugar in blender; whirl until blended.
With blender running, slowly add 1/4 cup vegetable oil until thick and smooth.
Stir in 1 tbsp chopped fresh basil or 1 tsp dried basil.
Nutrition information per serving: 270 calories, 11 g protein, 27 g carbohydrates, 19 mg sodium, 15 g fat, 18 mg cholesterol, 3 g dietary fiber, 2305 IU vitamin A, 568 mg potassium.
California Apricot Council - www.califapricot.com/
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