Mustard Chicken with Pasta
Here's another recipe that's not necessarily a current family favorite, but with our New Year's Resolution of eating healthier, it has possibilities of becoming a favorite!
Mustard Chicken with Pasta
1/2 cup plain low-fat yogurt or sour cream
2 tablespoons Dijon-style mustard
1/4 teaspoon dried tarragon, crushed
2 cloves garlic
1/2 cup julienned carrot
2 cups julienned zuchini
9-12 ounces boneless chicken, cut into bite-size pieces
2 cups hot cooked rotini (or other pasta)
Combine yogurt, mustard and tarragon; set aside. Sauté garlic, carrot and zucchini in a non-stick pan until crisp-tender; set aside. Sauté chicken in pan, using a small bit of oil if necessary. Stir in vegetables and sauce and heat through. Toss with pasta and serve. Makes 4 servings.
Note: this was a little on the dry side, particularly once it was mixed with the pasta. Next time I might try adding a little skim milk to stretch the sauce while still keeping the calories and fat content down.
Like the previous post, this original recipe came from this book.
Mustard Chicken with Pasta1/2 cup plain low-fat yogurt or sour cream
2 tablespoons Dijon-style mustard
1/4 teaspoon dried tarragon, crushed
2 cloves garlic
1/2 cup julienned carrot
2 cups julienned zuchini
9-12 ounces boneless chicken, cut into bite-size pieces
2 cups hot cooked rotini (or other pasta)
Combine yogurt, mustard and tarragon; set aside. Sauté garlic, carrot and zucchini in a non-stick pan until crisp-tender; set aside. Sauté chicken in pan, using a small bit of oil if necessary. Stir in vegetables and sauce and heat through. Toss with pasta and serve. Makes 4 servings.
Note: this was a little on the dry side, particularly once it was mixed with the pasta. Next time I might try adding a little skim milk to stretch the sauce while still keeping the calories and fat content down.
Like the previous post, this original recipe came from this book.
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