Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           peach wine or peach nectar
     1/2  cup           apricot preserves
   1      tablespoon    dijon mustard
   1      9 ounce pkg.  fresh angel hair pasta
   3      tablespoons   olive oil
   1 1/4  pounds        skinless boneless chicken breast -- in 1" cubes
     1/4  pound         snow peas -- stemmed, stringed
   1      medium        red bell pepper -- in 1/4'' wide
                        -- strips
   4                    green onions -- chopped
   1      clove         garlic -- minced
     1/2  teaspoon      salt
     1/4  teaspoon      pepper

Preparation:

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