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. 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.
Serving Size: 4