Apricot Chicken With Pasta Recipes

APRICOT CHICKEN PASTA

Steps:

• In a small saucepan, bring apricots and sherry to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until apricots are tender. Cool. , 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. , Remove from the heat. Stir in the cheese, almonds, onion, salt, pepper and apricots. Drain pasta; toss with chicken mixture.

APRICOT CHICKEN WITH PASTA

Steps:

• Peel onion and chop finely.
• Crush, peel and chop garlic.
• Heat oil in a saucepan and saute onion and garlic for 5 minutes or until onion is transparent.
• Cut chicken breasts into thin strips.
• Add chicken strips to pan and stir fry 2 or 3 minutes, or until chicken is cooked.
• Drain apricots, leaving about 2 Tbsp of the juice.
• Puree apricots in a food processor or blender.
• Add malt vinegar, ginger, cayenne pepper, salt and pepper.
• Mix to combine; pour into the saucepan.
• Bring mixture to the boil.
• Cook fettucine in boiling salted water for 8 to 10 minutes, or until tender.
• Drain.
• Serve chicken over pasta.

APRICOT CHICKEN

Steps:

• Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

CHICKEN WITH APRICOT AND BACON

Steps:

• Cook pancetta in saucepan over medium high heat until fat is rendered and pancetta is done to your liking.
• Pour off all but 1 T grease. Add olive oil into the same pan.
• Cut each breast half in half. You will have 4 pieces of chicken. Season chicken with salt and pepper and place in hot pan. Sear 5 minutes on both sides. Remove chicken from pan.
• Add white wine to pan to deglaze. Scrape up bits off the bottom off pan. Stir in chicken broth.
• Add apricot and chicken with any juices. Cover and simmer until liquid is reduced by half, apricots are plump and chicken is done, about 10 minutes.
• Place chicken on plate, top with pancetta and apricots, pour sauce over all.

APRICOT CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
• Remove cover and bake for 10 more minutes.

APRICOT CHICKEN I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
• Cover dish and bake for 1 hour in preheated oven.

ALMOND-APRICOT CHICKEN SALAD

Steps:

• Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery. , In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.

CHICKEN WITH APRICOTS

Steps:

• Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
• Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
• Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.

CHICKEN WITH APRICOTS

Steps:

• Chop the chicken breasts into small chunks, fry until cooked then set aside.
• Fry the onion for a few minutes, then add the sliced pepper for about 1 minute. Then add the orange rind and plain flour
• In a small jug, mix the orange juice and stock. GRADUALLY stir in the juice/stock mixture to the onion mixture.
• Add the apricots, chicken, walnuts and white wine. Then add salt, pepper and the grated nutmeg.
• Bring to the boil and simmer for 15 minutes.
• Can be served immediately or, preferebly, leave to cook and reheat later. If reheating, tranfer to a caserole and heat at 160C for 30-40 minutes. You can serve from the caserole at the table