| 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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