1/2 c. plain lowfat yogurt
2 tbsp. Dijon mustard
1/4 tsp. dried tarragon
Non-stick spray coating
1 med. carrot, cut in thin strips
1 clove minced garlic
2 med. zucchini, cut into thin strips (2 c.)
1 tbsp. cooking oil
12 oz. boned skinless chicken breasts, cut into bite-size pieces
2 c. noodles (optional)

SAUCE: In small bowl, stir together yogurt, mustard and crushed tarragon. Set aside.

Spray wok or large skillet with non-stick coating. Heat medium high and stir fry carrot and garlic 1 minute. Add zucchini; stir fry 3 minutes more or until vegetables are crisp-tender. Remove from wok. Add oil to wok and stir fry chicken for 2-3 minutes until no longer pink.

Return vegetables to wok and add sauce. Toss all ingredients with sauce and stir 1 minute or until heated through. If desired, serve over hot cooked noodles. Serves 4. 218 calories, 8 grams fat per serving.