Weeknight Chicken Quinoa Stew
Risotto style chicken stew
Yield
4 servingsPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 3 | each |
carrots
thinly sliced |
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
onions
chopped |
|
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
basil
dried |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pound |
chicken breast halves, boneless, skinless
skinless, or turkey, cut into 1 1/2 inch chunks |
*
|
| 1 | cup |
quinoa
rinsed |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
chicken broth, low salt
|
|
| 2 | cups |
milk
heated and steaming |
|
| 1 | cup |
peas, frozen
thawed |
*
|
| 1 | cup |
tomatoes
freshly chopped, or drained canned diced |
|
| ¼ | cup |
Parmesan cheese
divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 3 | each |
carrots
thinly sliced |
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
onions
chopped |
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
basil
dried |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 453.6 | g |
chicken breast halves, boneless, skinless
skinless, or turkey, cut into 1 1/2 inch chunks |
*
|
| 237 | ml |
quinoa
rinsed |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
chicken broth, low salt
|
|
| 473 | ml |
milk
heated and steaming |
|
| 237 | ml |
peas, frozen
thawed |
*
|
| 237 | ml |
tomatoes
freshly chopped, or drained canned diced |
|
| 59 | ml |
Parmesan cheese
divided |
|
Directions
In a large pot, melt butter over medium-high heat.
Sauté carrots, garlic, onion, thyme, bassil, ¼ teaspoon each salt and pepper for about 5 mnutes or until softened.
Add chicken; cook strring for 3 minutes or untilo white all over.
Stir in quinoa. Whisk flour into broth and stir into pot; bring to simmer, stirring often.
Stir in hot milk.
Reduce heat to medium-low, cover and simmer, stirring once, for about 20 minutes until quinoa is almost tender (reduce heat to low, if necessary to prevent boiling over).
Stir in peas and tomatoes; simmer, uncovered, stirring often, for 5 minutes or until chicken is no longer pink inside and quinoa is tender.
Stir n half of the cheese; season with salt and pepper if needed.
Sprnkle with remaining cheese if desired.
