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 Recipe By : 365 Ways to Wok/R. Banghart From: Roberta Banghart <bobbi744@sojourdate: Wed, 30 Oct 1996 13:56:02 -0500 -----