Chicken And Zucchini In Mustard Sauce Recipe

• 1/2 c. plain lowfat yogurt
• 2 tbsp. Dijon mustard
• 1/4 teaspoon dry tarragon
• Non-stick spray coating
• 1 med. carrot, cut in thin strips
• 1 clove chopped garlic
• 2 med. zucchini, cut into thin strips (2 c.)
• 1 tbsp. veg. oil
• 12 ounce. boned skinless chicken breasts, cut into bite-size pcs
• 2 c. noodles (optional)

1. SAUCE: In small bowl, stir together yogurt, mustard and crushed tarragon.
2. Set aside.
3. Spray wok or possibly large skillet with non-stick coating.
4. Heat medium high and stir fry carrot and garlic 1 minute.
5. Add in zucchini; stir fry 3 min more or possibly till vegetables are crisp-tender.
6. Remove from wok.
7. Add in oil to wok and stir fry chicken for 2-3 min till no longer pink.
8. Return vegetables to wok and add in sauce.
9. Toss all ingredients with sauce and stir 1 minute or possibly till heated through.
10. If you like, serve over warm cooked noodles.
11. Serves 4.
12. 218 calories, 8 grams fat per serving.

yogurt, mustard, tarragon, coating, carrot, garlic, zucchini, oil, chicken breasts, noodles

Taken from cookeatshare.com/recipes/chicken-and-zucchini-in-mustard-sauce-19875 (may not work)