Quinoa Chicken Risotto

• 1 lb. boneless skinless chicken thighs, cut into bite-size pieces King Sooper's 1 lb For $1.19 thru 02/09
• 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

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 mixture is heated through.
13. Remove from heat; cover.
14. Let stand 5 min.
15. ; top with cheese.

boneless skinless chicken thighs, italian dressing, mushrooms, red pepper, garlic, quinoa, chicken broth, water, parsley, lemon, parmesan cheese

Taken from www.kraftrecipes.com/recipes/quinoa-chicken-risotto-168235.aspx (may not work)