Chicken and Zucchini in Mustard Sauce

• 1/2 cup plain low-fat yogurt
• 2 tablespoons Dijon-style mustard
• 1/4 teaspoon dried tarragon, crushed
• nonstick spray coating
• 1 medium carrot, cut into thin strips (1/2 cup)
• 1 clove garlic, minced
• 2 medium zucchini, cut into thin strips (2 cups)
• 1 tablespoon cooking oil
• 12 ounces boneless skinless chicken breasts, cut into bite-size pieces
• 2 cups hot cooked noodles (optional)

1. 1.
2. For sauce, in a small bowl stir together yogurt, mustard, and tarragon.
3. Set aside.
4. 2.
5. Spray a wok or large skillet with nonstick spray coating.
6. Heat over medium-high heat.
7. Stir-fry carrot and garlic 1 minute.
8. Add zucchini; stir-fry about 3 minutes more or until vegetables are crisp-tender.
9. Remove from wok.
10. 3.
11. Add oil to hot wok.
12. Stir-fry chicken for 3 to 4 minutes or until no longer pink.
13. Return vegetables to wok.
14. Add sauce to wok; toss to coat all ingredients with sauce.
15. Cook and stir for 1 minute or until heated through.
16. 4.
17. If desired, serve with hot cooked noodles.
18. Makes 4 servings.

yogurt, mustard, tarragon, nonstick spray coating, carrot, clove garlic, zucchini, cooking oil, chicken breasts, noodles

Taken from www.kraftrecipes.com/recipes/chicken-zucchini-in-mustard-sauce-147563.aspx (may not work)