Chicken And Zucchini In Mustard Sauce
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Dijon style mustard||2 Tablespoon|
|Dried tarragon||1⁄4 Teaspoon, crushed|
|Nonstick spray coating||2 Tablespoon|
|Carrot||1 Medium, cut into thin strips|
|Garlic||1 Clove (5 gm), minced|
|Zucchini||2 Medium, cut into thin strips|
|Cooking oil||1 Tablespoon|
|Chicken breast halves||12 Ounce, boned skinless, cut into bite size pieces|
|Hot cooked noodles||2 Cup (32 tbs)|
For sauce, in a small bowl stir together yogurt, mustard, and tarragon.
Spray a wok or large skillet with nonstick spray coating.
Heat over medium high heat.
Stir fry carrot and garlic 1 minute.
Add zucchini; stir fry about 3 minutes more or till vegetables are crisp tender.
Remove from wok.
Add oil to hot wok.
Stir fry chicken for 2 to 3 minutes or till no longer pink.
Return vegetables to wok.
Add sauce to wok; toss to coat all ingredients with sauce.
Cook and stir for 1 minute or till heated through.
If desired, serve with hot cooked noodles.