Chicken and Zucchini in Mustard Sauce

  • Share
  • Print
  • Rate


Chicken and Zucchini in Mustard Sauce
Makes: 4 servings
Start to Finish: 30 mins
  • make this recipe
  • user reviews (0)
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
Add your review
You must be logged in to leave a comment. Register | Log In

Please confirm your comment by answering the question below and clicking "Submit Comment."

Submit Comment
Reviews (0)
4219900116

Top Brands
BHG Real Estate