Low-Fat Chicken Primavera Recipe
Ingredients
| 1/4 cup plain low-fat yogurt | ||
| Garlic | 1/2 Teaspoon, chopped | |
| Dill weed | 3/4 Teaspoon | |
| 1 pound chicken cutlets, cut into strips 1/4 inch wide | ||
| Cornstarch | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 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 | ||
| Cherry tomatoes | 1 Cup (16 tbs) | |
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.
Chef
