| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Pasta, Pea pods, Vegetables, Wine | 4 | Servings | |
INGREDIENTS
| 1 | c | Peach wine or peach nectar |
| 1/2 | c | Apricot preserves |
| 1 | tb | Dijon mustard |
| 9 | oz | 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 |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #269 Date: Wed, 30 Oct 1996 13:56:02 -0500 From: Roberta Banghart <bobbi744@sojourn.com> NOTES : Re-created by Linda Drachman's daughter after tasting it in a restuarant.
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