1 c peach wine or peach nectar 1/2 c apricot preserves 1 TB Dijon mustard 9 oz pkg fresh angel hair pasta 3 TB olive oil 1 1/4 lb skinless boneless chicken : breast
in 1" cubes 1/4 lb snow peas :
stemmed, : stringed 1 md red bell pepper
in 1/4'' : wide strips 4 green onions :
chopped 1 clove garlic -- minced 1/2 ts salt 1/4 ts pepper In a bowl, combine wine, preserves and Dijon mustard. Whisk until blended. Set aside. In a large pot of boiling salted water, cook angel hair pasta until just tender, 1-2 minutes. Drain in a colander and rinse under cold running water. Drain well. In a wok, heat 1 1/2 T. olive oil over High heat until hot, swirling to coat sides of pan. Add chicken and stir-fry until meat is white throughout, but still juicy, 3-4 minutes. Remove to a plate. In the same wok, heat remaining 1 1/2 Tbsp. oil over High heat. Add snow peas, bell pepper, green onions, garlic, salt and pepper. Stir-fry until vegetables are crisp-tender, 2-3 minutes. Add chicken and pasta. Mix in reserved mustard-fruit sauce. Cook, tossing, until heated through, 1-2 minutes. MC formatting and posted by bobbi744@sojourn.com Recipe By : 365 Ways to Wok/R. Banghart From: Roberta Banghart <bobbi744@sojourdate: Wed, 30 Oct 1996 13:56:02 -0500 -----
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