Chicken And Zucchini In Mustard Sauce Recipe
Ingredients
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 clove garlic, minced
2 medium zucchini, cut into thin strips
1 tablespoon cooking oil
12 ounces boned skinless chicken breast halves, cut into bite size pieces
2 cups hot cooked noodles
Directions
For sauce, in a small bowl stir together yogurt, mustard, and tarragon.
Set aside.
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.
Set aside.
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.
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