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Ingredients
- 1/2 c. plain low fat yogurt
- 2 tbsp. Dijon style mustard
- 1/4 teaspoon dry tarragon
- Non stick spray coating
- 1 med. carrot, cut into strips
- 1 clove garlic, chopped
- 2 med. zucchini, cut into strips
- 1 tbsp. veg. oil
- 12 ounce. boned skinless chicken breast halves, cut to bite size
- 2 c. warm cooked noodles
Directions
- For sauce in a small bowl stir together yogurt, mustard and tarragon. Set aside. Spray a wok or possibly large skillet with spray. Heat over medium high heat. Stir fry carrots and garlic 1 minute. Add in zucchini; stir fry about 3 min or possibly more. Remove from wok. Add in oil to warm wok. Stir fry chicken for 2 to 3 min. Return vegetables to wok. Add in sauce and toss to coat. Cook and stir for 1 minute. Serve with warm noodles. Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1289g | |
| Calories 2267 | |
| Calories from Fat 219 | 10% |
| Total Fat 25.0g | 31% |
| Saturated Fat 5.27g | 21% |
| Trans Fat 0.42g | |
| Cholesterol 144mg | 48% |
| Sodium 1477mg | 62% |
| Potassium 2102mg | 60% |
| Total Carbs 419.8g | 112% |
| Dietary Fiber 14.2g | 47% |
| Sugars 15.01g | 10% |
| Protein 78.11g | 125% |
