Ingredients
4 oz fusilli, corkscrew pasta
¾ lb apricots, cut into quarters, fresh
1 whole chicken breast, cooked and shredded
½ lb zucchini, julienned, small
1 red bell pepper, julienned
2 tsp dried Apricot Basil Dressing, or 1 tbsp. chopped fresh basil
2 apricots, pitted,ripe
2 tbsp white wine vinegar
1 tbsp sugar
¼ cup vegetable oil
1 tbsp basil , or 1 tsp. dried basil, chopped, fresh
Preparation
Cook pasta as package directs; drain and let cool.
Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl.
Toss with dressing.
Combine apricots, white wine vinegar and sugar in a blender and whirl until blended.
With blender running, slowly add vegetable oil until think and smooth.
Stir in fresh or dried basil.
