Light Orange Chicken

Makes 4 servings

1	can (10-3/4 ounces) reduced-fat condensed cream of celery soup
1/2	cup fat-free (skim) milk
1/4	cup finely chopped onion
2	tablespoons orange marmalade
1	clove garlic, minced
1/4	teaspoon dried rosemary
4	boneless skinless chicken breast halves
1	cup julienned carrots
1	cup julienned zucchini

Combine soup, milk, onion, marmalade, garlic and rosemary in medium bowl,; set aside. Spray large nonstick skillet with vegetable cooking spray. Heat over medium heat 1 minute. Add chicken; brown 5 minutes on each side. Remove from skillet.
Add carrots and zucchini to skillet; sauté 2 to 3 minutes. Stir in soup mixture. Return chicken to skillet. Reduce heat to low; cover and simmer 5 to 8 minutes or until chicken is no longer pink in center.

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Light Orange Chicken