Change up the menu with our Quinoa Chicken Risotto. The nutty flavor of quinoa perfectly complements the shredded Parmesan in our Quinoa Chicken Risotto.
What You Need
Original recipe yields 6 servings
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/4 cup KRAFT Tuscan House Italian Dressing, divided
1/2 lb. sliced fresh mushrooms
1 red pepper, chopped
3 cloves garlic, minced
1 cup quinoa, rinsed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1/4 cup chopped fresh parsley
juice from 1 lemon
1/4 cup KRAFT Shredded Parmesan Cheese
Add To Shopping List
Let's Make It
Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 4 to 5 min. or until evenly browned, stirring frequently. Spoon into bowl; cover to keep warm.
Heat remaining dressing in same skillet on medium heat. Add mushrooms and peppers; cook 4 min., stirring occasionally and adding garlic for the last minute. Add quinoa, broth and water; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until quinoa is tender.
Stir in chicken, parsley and lemon juice; cook and stir 2 min. or until mixture is heated through. Remove from heat; cover. Let stand 5 min.; top with cheese.
When serving adults, substitute 1/2 cup dry white wine for the water, or for 1/2 cup of the chicken broth, if desired. Please use alcohol responsibly.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.