Tuscan Chicken Quinoa
It’s super good with asparagus.
You'll need:
3 boneless skinless chicken breasts, diced
2 teaspoons Italian seasoning
1 tablespoon olive oil
1 1/2 cup sliced mushrooms
1 1/2 cup diced onions
6 cloves garlic
3 tablespoons butter
2 tablespoons flour
1/3 cup white wine
1 1/2 cup chicken broth
3 cups cooked quinoa
1 heaping teaspoon fresh chopped rosemary
Sprinkle of fresh mozzarella and parmesan
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*Note. I'm a fan on one pan meals. For this, I use an oven safe dutch oven so I can do my prep on the stove and then put it all in the oven after it's mixed.*
Preheat:
oven to 350 degrees
Mix:
diced chicken breast with Italian seasoning
Sauté:
in olive oil until juices run clear
Remove:
chicken from pan and set aside
Sauté:
mushrooms, onions, and garlic in 1 tablespoon of butter for about 4 minutes
Add:
remaining butter and flour, stir, cooking flour for about 1-2 minutes
Whisk:
in white wine, cooking until alcohol smell dissipates, about 3 minutes
Whisk:
in chicken broth
Add:
quinoa, cooked chicken and rosemary when mixture is smooth
Stir:
well
Sprinkle:
fresh mozzarella and parmesan over top
Cook:
uncovered, in a 350 degree oven for 25 minutes