Cashew Chicken in Honey Mustard Sauce

Ingredients:

4 Chicken breast halves, boneless, skinless, cut in strips 3 Cloves Garlic, crushed 1/4 tsp Lemon pepper 1/3 Cup Cashews 1 Med Red bell pepper, diced 1/2 Cup Snow peas 1/2 Cup Low sodium chicken broth 2 Tbsp Dijon mustard 1 tsp Honey 1/2 Cup Sour cream, reduced fat Parsley for garnish

Instructions:

Sprinkle chicken strips with garlic and lemon pepper. Spray non-stick skillet with non-stick cooking spray. Over medium-high heat, sauté chicken for 2-4 minutes or until browned, stirring frequently. Add cashews, bell pepper and snow peas; sauté 2-3 minutes or until red pepper is tender. Reduce heat. Add chicken broth; cover and cook for 10-12 minutes or until chicken is cooked through. Transfer chicken and vegetables to serving platter, but leave liquid in pan. Add mustard and honey to remaining liquid in skillet. Stir over low heat. Add sour cream and continue stirring until sauce is smooth and heated through. Spoon sauce over chicken and vegetables. Garnish with parsley, and serve hot over rice or in pitas.

Calorie Breakdown:

(Makes 4 Servings) Per Serving: Calories: 267 Protein: 22 Carbs: 10 Fat: 11