Leigh's Candlelight Chicken

1. 1

   In a bowl, combine wine, preserves and Dijon mustard.

2. 2

   Whisk until blended.

3. 3

   Set aside.

4. 4

   In a large pot of boiling salted water, cook angel hair pasta until just tender, 1 to 2 minutes.

5. 5

   Drain in a colander and rinse under cold running water.

6. 6

   Drain well.

7. 7

   In a wok, heat 1 1/2 tablespoon olive oil over High heat until hot, swirling to coat sides of pan.

8. 8

   Add chicken and stir-fry until meat is white throughout, but still juicy, 3 to 4 minutes.

9. 9

   Remove to a plate.

10. 10

    In the same wok, heat remaining 1 1/2 tablespoon oil over High heat.

11. 11

    Add snow peas, bell pepper, green onions, garlic, salt and pepper.

12. 12

    Stir-fry until vegetables are crisp-tender, 2 to 3 minutes.

13. 13

    Add chicken and pasta.

14. 14

    Mix in reserved mustard-fruit sauce.

15. 15

    Cook, tossing, until heated through, 1 to 2 minutes.

* Per serving · 4 servings · Values may vary.