Quinoa-Chicken Risotto

Ingredients

• 1 lb. (450 g) boneless skinless chicken thighs
• cut into bite-size pieces
• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• divided
• 1/2 lb. (225 g) sliced fresh mushrooms
• 1 red pepper
• chopped
• 3 cloves garlic
• minced
• 1 cup quinoa
• rinsed
• 1-3/4 cups 25%-less-sodium chicken broth
• 1/2 cup water
• 1/4 cup chopped fresh parsley
• juice from 1 lemon
• 1/4 cup Kraft 100% Parmesan Shredded Cheese

Instructions

1. Cook chicken in 2 Tbsp.
2. dressing in large nonstick skillet on medium-high heat 4 to 5 min.
3. or until evenly browned, stirring frequently.
4. Spoon into bowl; cover to keep warm.
5. Heat remaining dressing in same skillet on medium heat.
6. Add mushrooms and peppers; cook 4 min., stirring occasionally and adding garlic for the last minute.
7. Add quinoa, broth and water; stir.
8. Bring to boil; cover.
9. Simmer on medium-low heat 20 min.
10. or until quinoa is tender.
11. Stir in chicken, parsley and lemon juice; cook and stir 2 min.
12. or until chicken mixture is heated through.
13. Remove from heat; cover.
14. Let stand 5 min.
15. ; top with cheese.