Instructions: 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

Jump Up and Kiss Me Hot Sauce with Passion. See recipe for Thompson (1996) Bottled and sold by various specialty food shops, including
Hot Licks, in San Diego, and in Long Beach (California).

pantry: for the nuts, warm chopped dry-roasted peanuts; sprinkle and coat with a Creole Spice mix or NM Chili Powder, a pinch of cocoa-cinnamon-sugar mix. Or use: "Roasted Chili Pepper Nuts (Hazen) from Janet Hazens red, hot and green"

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