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Quinoa Chicken Risotto

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Makes: 6 servings adjust



  • 1 pound Boneless Skinless Chicken Breast, cut into bite size pieces

Step 1

Cook chicken in 2 tbsp of dressing in large non stick skillet. med-high heat for 4-5 minutes or until evenly browned. spoon into bowl; cover to keep warm.


  • 14 cup House Italian Dressing
  • 12 pound Sliced Mushrooms
  • 1 Red Bell Pepper, chopped
  • 3 cloves Minced Garlic

Step 2

Heat remaining dressing in same skillet on medum heat. Add mushrooms and peppers; cook 4 minutes, stirring occasionally and adding garlic for last minute.


  • 1 cup Quinoa
  • 1 can Chicken Broth, 14 oz
  • 12 cup Water

Step 3

Add quinoa, broth and water; stir. bring to boil; cover. Simmer on med low heat 20 minutes or until quinoa is tender.


  • 14 cup Fresh Parsley, chopped
  • 1 Fresh Lemon Juice, juice 1 lemon
  • 14 cup Shredded Parmesan

Step 4

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.
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