Turkey with Mushroom and Tarragon Sauce

Okay so this is a recipe I adapted from the Body Coach’s (Joe Wicks) Book Lean in 15. If you haven’t checked out his Facebook page and some of his recipe’s you really need to because he is epic!

Anyway this recipe has turned out to be one of my favourites of my whole diet. The thing is it doesn’t feel like diet food at all because it is so creamy.

Serves 1

Nutrition Info: Calories 389. Fat 6g. Carbohydrate 42.4g (Sugars 1.4g ). Protein 32.4g.

Ingredients

Cooking spray

1 clove of garlic minced

75ml low fat creme fraiche (I like to get asda be good to yourself because it is very low calorie)

100g turkey breast sliced

50g fresh spinach

Half a chicken stock cub making about 100-200ml of stock

200g chestnut mushrooms sliced (or any you like)

50g basmati rice (uncooked weight-approx 140g cooked)

2 tsp/half bunch of tarrogan either fresh or dried. I usually use dried because it’s easier to get hold of.

Method

1. Place rice in small saucepan and boil for 10-12 minutes or as directed on the packet.
2. Spritz a few sprays of light cooking spray such as FryLight into a frying pan.
3. Fry up the turkey
4. Once the turkey is starting to look cooked add the mushrooms and garlic.
5. When your mushrooms are nicely cooked and shrunk significantly in size add stock and tarrogan.
6. Allow to bubble.
7. When your rice is close to finish throw in the spinach and creme friache with the turkey and mushrooms.
8. Cook spinach until wilted.
9. Serve