Title: Leigh's candlelight chicken
 Categories: Pasta, Pea pods, Vegetables, Wine, Apricots
      Yield: 4 Servings
 
 
        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