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| 4 x ca. 30 g | Fusilli (corkscrew) pasta |
| 3/4 x ca. 450 g | Fresh ripe apricots, cut into quarters ( 5-6 apricots) |
| 1 | Whole chicken breast, boned, skinned, cooked and shredded |
| 1/2 x ca. 450 g | Zucchini, cut into julienned strips (1 large or 2 small) |
| 1 | Red bell pepper, cut into julienned strips |
| 3 Esslöffel | Chopped fresh basil or 1 tbsp dry basil |
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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 whi\te 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.
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