QUINOA CHICKEN RISOTTO

Quinoa Chicken Risotto image

Change up the menu with our Quinoa Chicken Risotto. The nutty flavor of quinoa perfectly complements the shredded Parmesan in our Quinoa Chicken Risotto.

Provided by My Food and Family

Time 45m

Yield 6 servings, 1 cup each

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g