Lowfat Chicken Pasta Primavera

Quick and easy, low fat dinner

INGREDIENTS
1 cup Crowley Light or Fat Free Sour Cream
1 1/2 teaspoons Dijon mustard
1/2 teaspoon dried tarragon
4 medium carrots, peeled and cut into 1/8" matchsticks or 1/8" coins
2 tablespoons small diced onion
2 whole, boneless, skinless chicken breasts, trimmed and cut into 1/2" slices
1 zucchini, or 2 if very small, cut the same as carrots
1/2 cup plus 2 tablespoons white zinfandel or white wine
1 tablespoon cornstarch
1 tablespoon canola oil
salt and pepper

In a small bowl mix Crowley sour cream, mustard, and tarragon to make the sauce. Set aside. Prepare carrots, onion, chicken, and zucchini and set aside. Mix together 2 tablespoons of wine and the cornstarch until well dissolved. Set aside.

In a wok or large frying pan, add oil and heat until hot, but not smoking. Add carrots and onions and stir-fry for one minute. Add chicken and remaining 1/2-cup wine and continue stirring for two minutes; then cover and simmer two minutes more. Add zucchini and season to taste with salt and pepper. Cook two minutes more. Then stir the cornstarch mixture well into the liquid in pan. When mixed, stir in the sour cream sauce and heat until sauce is slightly thickened.

Serve immediately over 8 ounces of cooked linguine. To add extra fiber, try 100% whole wheat pasta.