Leigh's Candlelight Chicken

Name: Leigh's Candlelight Chicken
Yield: 2
Cuisine: Fusion
Ingredients: peach wine; apricot preserves (jam); dijon mustard; angel hair pasta; olive oil; chicken breasts; snow pea pods; sweet red bell peppers; scallions, spring or green onions; garlic; salt; black pepper

Yield

2 servings

Prep

10 min

Cook

15 min

Ready

30 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
1	cup	peach wine	*
½	cup	apricot preserves (jam)	*
1	tablespoon	dijon mustard
1	package	angel hair pasta	*
3	tablespoons	olive oil
1 ¼	pounds	chicken breasts cubed
¼	pound	snow pea pods stemmed, stringed
1	medium	sweet red bell peppers
4	each	scallions, spring or green onions
1	clove	garlic minced
½	teaspoon	salt
¼	teaspoon	black pepper

Ingredients

Amount	Measure	Ingredient	Features
237	ml	peach wine	*
118	ml	apricot preserves (jam)	*
15	ml	dijon mustard
1	package	angel hair pasta	*
45	ml	olive oil
567	g	chicken breasts cubed
113.4	g	snow pea pods stemmed, stringed
1	medium	sweet red bell peppers
4	each	scallions, spring or green onions
1	clove	garlic minced
2.5	ml	salt
1.3	ml	black pepper

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.