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Chicken Apricot Pasta Toss

Yield: Serves 4. 1-1/2 cups per serving.



1 spray vegetable oil cooking spray
1/2 red bell pepper, sliced
1 anaheim chile pepper, remove seeds and slice
1 zucchini, cut in half and slice in thin strips
1/4 cup chopped scallion
2 boneless, skinless chicken breast halves, sliced in thin strips
2 apricots, chopped (canned or fresh)
1/4 cup low sodium teriyaki sauce
1/2 cup water
3 cups cooked rotini pasta

Heat a large non-stick skillet over medium-high heat and spray with vegetable oil.

Saute peppers, zucchini, scallion and chicken strips for 3-5 minutes or until vegetables start to turn brown.

Turn heat down to medium and add the rest of the ingredients except for the pasta.

Cook until chicken strips are done - about 2 minutes.

Add pasta and toss.