Ingredients:

4 ounce bag of corkscrew pasta;
6 fresh apricots;
2 small zucchinis,
1 red bell pepper;
1 tablespoon of freshly chopped basil or 2 teaspoons of apricot basil dressing

 Method:
Cook a 4 ounce bag of corkscrew pasta, drain and set aside to cool. Combine your pasta with six fresh apricots that have been cut into quarters, along with segments of cooked chicken breast, two small zucchinis, one red bell pepper, and one tablespoon of freshly chopped basil or two teaspoons of apricot basil dressing.