Chicken Risotto is an easy recipe for a cheesy and delicious Italian style chicken casserole. It takes less than an hour from start to finish. Features include: Chicken combined with mushrooms, bell peppers and quinoa all cooked on the stovetop and topped with Parmesan cheese for a delicious meal. It is also a healthy, low calories, low sodium, low sugars, low carbohydrates, diabetic and Weight Watchers (7 SmartPoints) recipe. Makes (6) servings. Chicken Risotto will be loved by all of your family, friends and guests.
Prep Time: 25 Minutes.
Cooking Time: 30 Minutes.
1 lb boneless, skinless chicken thighs, cut in bite-size pieces
1/4 cup Italian salad dressing, divided
1/2 lb sliced fresh mushrooms
1 red bell pepper, chopped
3 garlic cloves, minced
1 cup quinoa, rinsed
1 (14-1/2 oz) can fat-free reduced-sodium chicken broth
1/2 cup water
1/4 cup chopped fresh parsley
Juice from 1 lemon
1. Cook chicken in 2 Tbsp of the salad dressing in a large nonstick skillet over medium-high heat 4 to 5 minutes or until evenly browned, stirring frequently. Spoon into a bowl; cover to keep warm.
2. Heat remaining dressing in same skillet over medium heat. Add in mushrooms and bell peppers; cook 4 minutes, stirring occasionally and adding garlic for the last minute. Add in quinoa, broth and water; stir. Bring to a boil; cover. Simmer over medium-low heat 20 minutes or until quinoa is tender.
3. Stir in chicken, parsley and lemon juice; cook and stir 2 minutes or until mixture is heated through. Remove from heat; cover. Let stand 5 minutes; top with cheese.
YIELD: 6 Servings.
Serving Size: 1 Cup per serving.
Carb Choices: 1-1/2
1-1/2 Starch + 2 Meat (L) + 1-1/2 Fat
Calories: 280, Total Fat: 12g, Saturated Fat: 2.5g, Cholesterol: 70mg, Sodium: 340mg, Sugars: 2g, Carbohydrates: 23g, Fiber: 3g, Protein: 20g, Vitamin A: 20 %DV, Vitamin C: 30 %DV, Calcium: 8 %DV, Iron 15 %DV
Original recipe and image from Kraft Foods. http://www.kraftrecipes.com/recipes/quinoa-chicken-risotto-168235.aspx
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