Pretty much my most favorite meal... EVAR. (Apricot Chicken Pasta)

This recipe totally tastes like something you'd order at a restaurant and I love it because I can make it at home and it's super easy.  The other awesome part is that it makes only enough for two people, however, I like to double the recipe because I love it leftover.  :)

When I initially made it I had some extra asparagus left and thought that I needed to add something else to the dish.  It came out perfect.

Here's the recipe as it was found on Taste of Home with my additions.

1/4 cup dried apricots, cut into thin strips
4-1/2 tsp of sherry (OR reduced-sodium chicken broth)
1 cup uncooked bow tie pasta
1/4 cup chopped fresh mushrooms
1-1/2 tsp olive oil
2 garlic cloves, minced
1 cup shredded, cooked chicken breast
1/2 cup heavy whipping cream
2-1/4 tsp reduced-sodium soy sauce
1/4 cup crumbled Gorgonzola cheese
1/4 cup slivered almonds, toasted
1 green onion, chopped
1/4 tsp salt
1/4 tsp pepper

OK! So, right away, I boil my chicken... It helps make it so that I can shred it easier or chop it into nice sized pieces which ends up shredding once it's put into the sauce. (Sorry, didn't take a picture of what it looked like chopped.. My bad :-/   )
SECOND, I used sherry, but either will work.
THIRD!  I used Feta cheese because our grocer was out of Gorgonzola.. It worked just fine.
FOURTH!  I didn't put almonds in.  Whoops.
FIFTH!  I didn't add green onion because it's a waste for me to buy a bundle of something I'm going to use and waste the rest of.
SIXTH!!  I grabbed a bunch of asparagus and chopped it into 1 inch pieces.

That is all.

Alrighty.  Here we go.

In a small saucepan, bring the sherry and the apricots to a boil.  Reduce heat and simmer, uncovered, for 3 minutes, or until the apricots are tender again.

I forgot to take a picture of the apricots simmering in the pan.. My bad.

Cook the pasta according to the package directions.  Usually takes 10-12 minutes for bow tie pasta to cook to al dente.

Meanwhile, in a skillet, add the oil and sauté your mushrooms and your 1 inch chunks of asparagus until the mushrooms are tender.

Add the garlic and sauté for 1 more minute.

I'm one of those use minced garlic from the jar kinda gals..

Reduce heat to medium and add the soy sauce, stirring.  Then add the cream, stirring well to incorporate and then add the chicken.  Cook and stir for 5 minutes.

Before the chikkunz...

After chikkunz.. Mmmm!

If your pasta has finished cooking go ahead and strain it and then rinse with cold water so it doesn't stick together.  Set aside to allow it to finish draining.

Continue to stir the chicken mixture.  Add the cheese, onion, salt, pepper, and apricots.  Add the pasta and stir to coat it.

There you have it!  Super easy.. and super tasty.  And as I was digging into my big ol' bowl of deliciousness I said "I'm gonna eat the shit out of these leftovers tomorrow."  And I did.  :)