- 1 tablespoon canola oil
- 1 small garlic clove, minced
- 2 teaspoons grated fresh gingerroot
- 1 small red onion, chopped
- 1 small red bell pepper, cored, seeded and diced
- 1 pound boneless skinless chicken breast halves, cut into bite-size strips
- 1 cup chicken broth
- 1/2 cup julienne-sliced Mediterranean-style dried apricots (see note)
- 1 tablespoon apricot fruit spread
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 cups Wacky Mac® Veggie Bows, cooked according to package directions
- Heat oil in 12-inch nonstick skillet over medium heat. Add garlic, gingerroot, onion and bell pepper. Cook for 5 to 10 minutes, stirring occasionally, or until vegetables are tender. Add chicken. Cook for 3 minutes, stirring frequently, or until lightly browned.
- Pour in chicken broth and scrape up browned bits. Add apricots, apricot fruit spread, cumin, salt, pepper and cayenne pepper. Reduce heat to low and simmer for 5 minutes. Stir in Wacky Mac and simmer 5 minutes longer to heat through.