Leig&#h39;s Candlelight Chicken
 
* exported from bigoven * 
 
leigh's candlelight chicken 
 
recipe by :365 ways to wok/r. banghart 
serving size :4 
cuisine : 
main ingred. : 
categories :*italian cheese and eggs 
cheesecakes pasta 
 
amount measure ingredient -- preparation method 
  --------------------------------
1 cup  peach wine or peach nectar
1/2 cup  apricot preserves
1 Tbsp  dijon mustard
1   9 ounce pk fresh angel hair pasta
3 Tbsp  olive oil
1-1/4 lb.  skinless boneless chicken breast --in 1" cubes
1/4 lb.  snow peas --stemmed stringed
1 medium  red bell pepper --in 1/4'' wide
  strips
4   green onions --chopped
1 clove  garlic --minced
1/2 tsp  salt
1/4 tsp  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. 
 
 
notes : re-created by linda drachman's daughter after tasting it in a 
restuarant. 
 
-- 
(ID: 5032) Mirror: rec.food.recipes: Thu, Nov 11, 2004


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