Quinoa Risotto

• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing divided
• 1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces
• 1/2 lb. (225 g) sliced fresh mushrooms
• 1 red pepper, finely chopped
• 2 cloves garlic, minced
• 1 cup quinoa, uncooked
• 3-1/2 cups 25%-less-sodium chicken broth, divided
• 1/2 lb. (225 g) sugar snap peas, coarsely chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup Kraft 100% Romano Shredded Cheese

1. Pour 3 Tbsp.
2. dressing over chicken in shallow dish; stir to evenly coat chicken.
3. Refrigerate 15 min.
4. to marinate.
5. Drain chicken; discard marinade.
6. Heat large nonstick skillet on medium-high heat.
7. Add chicken; cook 8 to 10 min.
8. or until evenly browned, stirring frequently.
9. Spoon into bowl; cover to keep warm.
10. Carefully wipe skillet clean with paper towels.
11. Heat remaining dressing in skillet on medium heat.
12. Add mushrooms and onions; cook 5 min., stirring occasionally.
13. Stir in garlic; cook and stir 2 min.
14. Add quinoa and 1 cup chicken broth; cook 3 min.
15. or until broth is absorbed, stirring constantly.
16. Stir in remaining broth; bring to boil.
17. Cover; simmer on medium-low heat 15 min.
18. or until quinoa is tender.
19. Add chicken, peas and parsley; cook and stir 2 to 3 min.
20. or until mixture is heated through and peas are crisp-tender.
21. Sprinkle with cheese.

italian dressing, chicken thighs, mushrooms, red pepper, garlic, quinoa, sugar snap peas, parsley, cheese

Taken from www.kraftrecipes.com/recipes/quinoa-risotto-178345.aspx (may not work)