1 cup peach wine or peach nectar
1/2 cup apricot preserves
1 tablespoon dijon mustard
1 9 ounce pk fresh angel hair pasta
3 tablespoon olive oil
1 1/4 pounds skinless boneless chicken breast -in 1" cubes
1/4 pound snow peas - stemmed stringed
1 medium red bell pepper - in 1/4'' wide
4 green onions - chopped
1 clove garlic - minced
1/2 teaspoon salt
1/4 teaspoon 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.
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.
Serving Size: 4