Ingredients:
1 onions
2 garlic cloves
1 tablespoon oil
2 chicken breasts
1 (425 g) cans apricots
2 tablespoons malt vinegar
1 teaspoon ginger, ground
1 pinch cayenne pepper
salt
black pepper, freshly ground
400 g fettuccine
Directions:
Peel onion and chop finely.
Crush, peel and chop garlic.
Heat oil in a saucepan and saute onion and garlic for 5 minutes or until onion is transparent.
Cut chicken breasts into thin strips.
Add chicken strips to pan and stir fry 2 or 3 minutes, or until chicken is cooked.
Drain apricots, leaving about 2 Tbsp of the juice.
Puree apricots in a food processor or blender.
Add malt vinegar, ginger, cayenne pepper, salt and pepper.
Mix to combine; pour into the saucepan.
Bring mixture to the boil.
Cook fettucine in boiling salted water for 8 to 10 minutes, or until tender.
Drain.
Serve chicken over pasta.
Servings: 2
Time preparation: 30 min.
Time total: 48 min.