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 (1/2 cup)
• 1  clove garlic, minced
• 2  medium zucchini, cut into thin strips (2 cups)
• 1  tablespoon cooking oil
• 12  ounces skinless, boneless chicken breast halves, cut into bite-size pieces
• 2  cups hot cooked noodles (optional)

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 until vegetables are crisp-tender. Remove from wok.

Add oil to hot wok. Stir-fry chicken for 3 to 4 minutes or until 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 until heated through.

If desired, serve with hot cooked noodles. Makes 4 servings.