Leigh's Candlelight Chicken

Directions

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 to 2 minutes.

Drain in a colander and rinse under cold running water.

Drain well. In a wok, heat 1½ tablespoon 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 to 4 minutes. Remove to a plate. In the same wok, heat remaining 1½ tablespoon oil over High heat. Add snow peas, bell pepper, green onions, garlic, salt and pepper. Stir-fry until vegetables are crisp-tender, 2 to 3 minutes. Add chicken and pasta. Mix in reserved mustard-fruit sauce. Cook, tossing, until heated through, 1 to 2 minutes.