Creamy Turkey Over Toast Triangles

• 1 cup sliced mushrooms
• 1 carrot, cut into thin strips (about 1/2 cup)
• 1/2 cup diced red bell pepper
• 1/4 cup margarine or butter
• 2 Tbsp. flour
• 1/4 tsp. tarragon leaves
• 1 cup fat-free milk
• 1 lb. cooked turkey breast, cubed
• 4 slices whole wheat bread, toasted
• 1 lb. asparagus or broccoli spears, steamed

1. Cook mushrooms, carrots and red pepper in margarine or butter in skillet over medium heat until tender-crisp.
2. Stir in flour and tarragon; cook for 1 minute.
3. Slowly stir in milk; cook and stir until mixture thickens and begins to boil.
4. Add turkey; heat through.
5. Cut toast slices into quarters; top with asparagus or broccoli and turkey mixture.
6. Serve immediately.

mushrooms, carrot, red bell pepper, margarine, flour, tarragon leaves, milk, turkey breast, whole wheat bread, broccoli

Taken from www.kraftrecipes.com/recipes/creamy-turkey-over-toast-triangles-54668.aspx (may not work)