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.

Servings: 4

Serving Size: 1 1/2 cup

• 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 (2 chicken breast halves)
• 1 cup chicken broth
• ½ cup julienne-sliced Mediterranean-style dried apricots (see note)
• 1 tablespoon apricot fruit spread
• ¼ teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1/16 teaspoon cayenne pepper
• 2 cups Wacky Mac, cooked according to package directions
• Note: Mediterranean-style apricots are plump and sweet tasting.