Tarragon enrichens the sauce and compliments the tender turkey in this dish.
3 cups cooked brown rice
1 spray canola oil spray
1 cup chopped onion
3 cups frozen mixed vegetables
2 teaspoon dried tarragon leaves
15-ounce can low-fat Cream of Mushroom Soup
2 tablespoonsskim milk
1/2 teaspoon garlic powder
16 ounces turkey breast strips
1/4 cup nonfat sour cream
Spray a large, nonstick skillet with canola oil and heat over medium high. Saute onion until crisp-tender, about 2 or 3 minutes. Add the rest of the ingredients except the sour cream and bring to a boil. Reduce to a simmer and cook until turkey meat is done- about 4-6 minutes. Add sour cream last and serve over rice.