Apricot Chicken Pasta

• 1/4 cup dried apricots, cut into thin strips
• 4-1/2 teaspoons sherry or reduced-sodium chicken broth
• 1 cup uncooked bow tie pasta
• 1/4 cup chopped fresh mushrooms
• 1-1/2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 cup shredded cooked chicken breast
• 1/2 cup heavy whipping cream
• 2-1/4 teaspoons reduced-sodium soy sauce
• 1/4 cup crumbled Gorgonzola cheese
• 1/4 cup slivered almonds, toasted
• 1 green onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a small saucepan, bring apricots and sherry to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until apricots are tender. Cool.
2. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; saute 1 minute longer. Reduce heat to medium. Add the chicken, cream and soy sauce; cook and stir for 5 minutes.
3. Remove from the heat. Stir in the cheese, almonds, onion, salt, pepper and apricots. Drain pasta; toss with chicken mixture.

dried apricots, sherry, pasta, fresh mushrooms, olive oil, garlic, chicken, heavy whipping cream, soy sauce, gorgonzola cheese, slivered almonds, green onion, salt, pepper

Taken from www.tasteofhome.com/recipes/apricot-chicken-pasta/ (may not work)