Low-Fat Chicken Primavera Recipe
There is no better gift for your palate than this chicken primavera recipe. The chicken primavera is made with chicken which is easily available at any grocery store. I will prepare this chicken primavera as main dish for a get-together I am soon going to host. Try this chicken primavera once and only once! your loyalty to it forever is guaranteed!
Ingredients
1/4 cup plain low-fat yogurt
1/2 teaspoon chopped garlic
3/4 teaspoon dill weed
1 pound chicken cutlets, cut into strips 1/4 inch wide
1/2 teaspoon cornstarch
1/4 teaspoon salt
2 teaspoons olive or vegetable oil
1 small yellow onion, cut into 3/4-inch cubes
2 small yellow summer squash or zucchini, cut into 2" x 1/4"x 1/4" strips
1 1/2 cups sugar snap peas or snow peas, trimmed
1 cup cherry tomatoes
Directions
1 ln a medium-size bowl, combine the yogurt, garlic, and 1/4 teaspoon of the dill weed. Add the chicken and let marinate for 20 minutes.
2 Heat a 12-inch nonstick skillet over moderate heat. Add the chicken and marinade and cook, stirring, for 5 minutes or until the chicken is no longer pink.
3 Using a slotted spoon, transfer the chicken to a plate and keep warm. Spoon 1/4 cup of the marinade into a small bowl; stir in the cornstarch and salt until dissolved. Wipe out the skillet, discarding any remaining marinade.
4 Add the oil to the skillet and heat over moderate heat. Add the onion, squash, and remaining 1/2 teaspoon of dill weed. Cover and cook, stirring occasionally, for 8 minutes or until the vegetables are crisp-tender. Add the sugar snap peas and tomatoes and cook 3 minutes more or until the peas are crisp-tender. Stir in the chicken and 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.
2 Heat a 12-inch nonstick skillet over moderate heat. Add the chicken and marinade and cook, stirring, for 5 minutes or until the chicken is no longer pink.
3 Using a slotted spoon, transfer the chicken to a plate and keep warm. Spoon 1/4 cup of the marinade into a small bowl; stir in the cornstarch and salt until dissolved. Wipe out the skillet, discarding any remaining marinade.
4 Add the oil to the skillet and heat over moderate heat. Add the onion, squash, and remaining 1/2 teaspoon of dill weed. Cover and cook, stirring occasionally, for 8 minutes or until the vegetables are crisp-tender. Add the sugar snap peas and tomatoes and cook 3 minutes more or until the peas are crisp-tender. Stir in the chicken and 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.
