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Chicken and Zucchini in Mustard Sauce
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
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
1. For sauce, in a small bowl stir together yogurt, mustard, and tarragon. Set aside.
2. 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.
3. 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.
4. If desired, serve with hot cooked noodles. Makes 4 servings.
Nutrition Facts
(Chicken and Zucchini in Mustard Sauce)
- Servings Per Recipe 4,
- Calories 218,
- Protein (gm) 29,
- Carbohydrate (gm) 6,
- Fat, total (gm) 8,
- Cholesterol (mg) 74,
- Sodium (mg) 313,
- Percent Daily Values are based on a 2,000 calorie diet
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