Leigh's Candlelight Chicken

• 1 cup peach wine
• 1/2 cup apricot preserves (jam)
• 1 tablespoon dijon mustard
• 1 package angel hair pasta
• 3 tablespoons olive oil
• 1 1/4 pounds chicken breasts cubed
• 1/4 pound snow pea pods stemmed, stringed
• 1 medium sweet red bell peppers
• 4 each scallions, spring or green onions
• 1 clove garlic minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. In a bowl, combine wine, preserves and Dijon mustard.
2. Whisk until blended.
3. Set aside.
4. In a large pot of boiling salted water, cook angel hair pasta until just tender, 1 to 2 minutes.
5. Drain in a colander and rinse under cold running water.
6. Drain well.
7. In a wok, heat 1 1/2 tablespoon olive oil over High heat until hot, swirling to coat sides of pan.
8. Add chicken and stir-fry until meat is white throughout, but still juicy, 3 to 4 minutes.
9. Remove to a plate.
10. In the same wok, heat remaining 1 1/2 tablespoon oil over High heat.
11. Add snow peas, bell pepper, green onions, garlic, salt and pepper.
12. Stir-fry until vegetables are crisp-tender, 2 to 3 minutes.
13. Add chicken and pasta.
14. Mix in reserved mustard-fruit sauce.
15. Cook, tossing, until heated through, 1 to 2 minutes.

peach wine, apricot preserves, mustard, angel hair pasta, olive oil, chicken breasts, snow, sweet red bell peppers, scallions, garlic, salt, black pepper

Taken from recipeland.com/recipe/v/leighs-candlelight-chicken-47682 (may not work)