1/2 c. plain low fat yogurt
2 tbsp. Dijon style mustard
1/4 tsp. dried tarragon
Non stick spray coating
1 med. carrot, cut into strips
1 clove garlic, minced
2 med. zucchini, cut into strips
1 tbsp. cooking oil
12 oz. boned skinless chicken breast halves, cut to bite size
2 c. hot cooked noodles

For sauce in a small bowl stir together yogurt, mustard and tarragon. Set aside. Spray a wok or large skillet with spray. Heat over medium high heat. Stir fry carrots and garlic 1 minute. Add zucchini; stir fry about 3 minutes or more. Remove from wok. Add oil to hot wok. Stir fry chicken for 2 to 3 minutes. Return vegetables to wok. Add sauce and toss to coat. Cook and stir for 1 minute. Serve with hot noodles. Serves 4.