Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
4         Ounces        fusilli (corkscrew) pasta
6                       fresh apricots (3/4 LB), cut into quarters
1         whole         chicken breast, cooked and shredded
2         small         zucchini (1/2 LB), julienned 
1                       red bell pepper, julienned
1         Tablespoon    chopped fresh basil or 2 tsp dried
                        Apricot Basil Dressing (recipe follows)

Preparation:

1. Cook pasta as package directs; drain and let cool.

2. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing.

APRICOT BASIL DRESSING

1. Combine 2 fresh, ripe apricots (pitted), 2 tbsp white wine vinegar and 1 tbsp sugar in blender; whirl until blended.

2. With blender running, slowly add 1/4 cup vegetable oil until thick and smooth.

3. Stir in 1 tbsp chopped fresh basil or 1 tsp dried basil. Makes 1 cup

Nutritional Information:

270 calories, 11 g protein, 27 g carbohydrates, 19 mg sodium, 15 g fat, 18 mg cholesterol, 3 g dietary fiber, 2305 IU vitamin A, 568 mg potassium.