Pasta Chicken and Apricot Medley

One 12 oz pkg Rainbow or Garden Style Shells, uncooked
2 cups slivered cooked chicken
1/2 cup snipped dried apricots
1 cup French dressing
1/2 cup sliced almonds, toasted*

Cook shells according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl combine shells, chicken, apricots and dressing. Chill. Just before serving bland in toasted almonds.

Makes 6 to 8 servings.

*To Toast almonds: Spread sliced almonds on cookie sheet or shallow baking pan. Bake at 350F, stirring occasionally, 8 to 10 minutes or until lightly browned.

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Cajun Country -- New Iberia, Louisiana