1 yam, scrubbed -- cook and cube

1 medium red skinned potato, scrubbed -- cook and cube

1 large garlic clove -- halved

2 ounces angel hair pasta -- broken into thirds

1 teaspoon safflower oil

1/8 teaspoon peanut oil

4 ounces chicken breast fillet -- skinless

1 tablespoon chili peanuts -- see pantry

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 before cutting into 1/2 to 3/4-inch cubes to yield about 1 cup combined potatoes per serving.

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

Cut the skinless boneless chicken breast meat 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, sprinkle on nuts, if using, add the sweet onion and cook 2 minutes more. Add the red bell pepper, cilantro and green onion 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 squash and 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 to warm and distribute.

Serve at once. With peanuts: 11.8% CFF (356 cals, 5.1 g fat); without nuts: 8.7% CFF (338 cals, 3.6 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, including Hot Licks, in San Diego, and in Long Beach (California).

Sent to Eat-LF and MC-Recipe on 4/20/97. pantry: for the nuts, warm chopped dry-roasted peanuts; sprinkle and coat with a Cre-ole Spice mix or NM Chili Powder, a pinch of cocoa-cinnamon-sugar mix. Or use: "Roasted Chili Pepper Nuts (Hazen) from Janet Hazen's red, hot and green"