Reader's Digest Live Longer Chicken Primavera

• 14 cup plain low-fat yogurt
• 12 teaspoon garlic (chopped)
• 34 teaspoon dill weed
• 1 lb chicken cutlet (cut into strips)
• 12 teaspoon cornstarch
• 14 teaspoon salt
• 2 teaspoons olive oil
• 1 small yellow onion (chopped)
• 2 small yellow squash (cut into strips) or 2 small zucchini (cut into strips)
• 1 12 cups sugar snap peas (trimmed)
• 1 cup cherry tomatoes

1. IN a medium bowl, combine the yogurt, garlic, & 1/4tsp of the dill weed.
2. Add the chicken & let marinate 20 minutes.
3. Heat a 12" nonstick skillet over moderate heat.
4. Add the chicken & marinade & cook, stirring, for 5 minutes or until chicken is no longer pink.
5. Using a slotted spoon, transfer the chicken to a plate & keep warm.
6. Spoon 1/4C of the marinade into a small bowl; stir in the cornstarch & salt until dissolved.
7. Wipe out the skillet, discarding any remaining marinade.
8. Add the oil to the skillet & heat over moderate heat.
9. Add the onion, squash, & remaining 1/2tsp of dill weed.
10. Cover and cook, stirring occasionally, for 8mins or until the veggies are crisp tender.
11. Add the sugar snap peas and tomatoes & cook 3 minutes more until the peas are tender crisp.
12. Stir in the chicken & cornstarch mixture, bring the liquid to a boil and cook for 1 minute or until the sauce has thickened and the chicken is heated through.
13. Serve warm with steamed rice, or serve chilled as a main-dish salad.

yogurt, garlic, dill weed, chicken, cornstarch, salt, olive oil, yellow onion, yellow squash, sugar snap peas, cherry tomatoes

Taken from www.food.com/recipe/readers-digest-live-longer-chicken-primavera-417171 (may not work)