Quinoa Chicken Risotto

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Recipe bySandylou

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Ingredients:

What You Need
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

Cook chicken in 2 TBS 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.