2 small yams -- cook and cube

2 small red new potatoes -- cook and cube

1 large garlic clove -- halved

2 ounces angel hair pasta

1 teaspoon safflower oil

1/8 teaspoon peanut oil

4 ounces chicken breast fillet -- meat only, sliced

1/4 cup sweet onion -- diced

1 small red bell pepper -- strips

4 each green onions -- diced

2 tablespoons chopped fresh cilantro -- or more

2 each crookneck squash -- 1/2" dice

1/4 cup fresh orange juice

1 cup lowfat chicken broth -- low salt

1 tablespoon cornstarch

4 teaspoons Jump Up Hot Sauce with Passion -- see recipe

black pepper -- to taste salt -- optional 4 ounces red grapes -- seedless

Cook potatoes in the microwave until just done. Let cool.

Cook pasta until al dente in plenty of boiling water seasoned with a garlic clove. Drain, rinse, set aside.

Cut the skinless boneless chicken breast half into diagonal strips, then cut strips into bite sized pieces. Toss the chicken with the oils to coat. Heat a wok to high; add the chicken to sear. When the majority of the pink has disappeared from the meat, add the sweet onion and cook 2 to 3 minutes more. Add the red bell pepper, cilantro and green pepper and cook about 2 minutes.

Mix the cornstarch with the broth. Make a well in the wok and pour in the sauce, and cook to thicken about 2 minutes, then add the hot sauce and orange juice. Arrange the cooked potatoes on top. Reduce heat to medium; cover and cook to heat through. Taste and adjust seasoning with more Hot Sauce, black pepper. Add the spaghetti and toss. Serve at once. Serve with palate cleanser like grapes. 7.5% CFF: 411 cals, 3.7 g fat.

Jump Up and Kiss Me Hot Sauce with Passion. See recipe for "Papaya-Habanero Hot Sauce with Passion" created by Jennifer Trainer Thompson (1996) Bottled and sold by various specialty food shops, like Hot Licks, in San Diego and in Long Beach (California).

Sent to Eat-LF and MC-Recipe on 4/20/97.