Turkey Tarragon Over Rice
| Nutrition Information | |
| Calories: | 440 |
| Total Fat: | 4.5g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 15mg |
| Sodium: | 350mg |
| Carbohydrates: | 61g |
| Dietary Fiber: | 6g |
| Sugars: | 1g |
| Protein: | 38g |
| Vitamin A: | 300iu (6%) |
| Vitamin C: | 2.4mg (4%) |
| Calcium: | 40mg (4%) |
| Iron: | 1.8mg (10%) |
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.
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