I LOVE Risotto… I have MISSED Risotto…
Then I got it into my brain that I could create a healthy Risotto…. or similar to … by using Quinoa instead. To keep it from adding pounds to my rear I would have to use something else to make that creamy yumminess that we have all come to love.
What did I find?? Those wonderful little Laughing Cow Cheese wedges! IF you haven’t tried them yet… you must! They are so amazing! My hubby is addicted to them. AND they are low in fat which is the perfect thing for an Energizing meal. (If you are a Trim Healthy Mama, you know what I mean! 🙂 )
This does take a little more than 30 minutes for this meal if you soak your Quinoa. I do soak as my family is just reintroducing grains to our diet. I will continue to soak because of the phytates that are found in them. BUT you don’t have to!
So here we go….
Quinoa Risotto with Garlic Chicken
4 large chicken breasts or 6-8 tenderloins
sea salt and pepper
4 garlic cloves, minced (or substitute about 1 tsp. garlic powder)
1/4 plus a pinch of red pepper flakes
1 1/2 cups Quinoa uncooked (see note below)
4 cups + low fat chicken broth
6 Laughing Cow Cheese wedges
1 1/2 tbs. butter
Pat chicken dry with paper towels and season both sides with salt and pepper. Heat large skillet to medium-high heat. Melt butter in skillet, place chicken in skillet with lid askew. Cook about 5 minutes, until browned, flip and add water or extra broth just to the half way mark on the chicken. Cook until the juices are no longer pink, about 15-20 minutes. This makes great shredded chicken…. BTW! Tent under foil until ready to shred or dice.
Using the skillet that cooked the chicken, drain most of the liquid, keep approximately 2 tbs. of the cooking juice, and cook the garlic until just fragrant, about 30 seconds. Take out of skillet and place in a bowl. You may skip this step and add the garlic to the finished product in a raw state, but not everyone in my family likes that.
Meanwhile, combine Quinoa , 4 cups broth, and 1/2 tsp sea salt to pan. Cook until Quinoa is nearly finished and most of the liquid is absorbed, 15-30 minutes. The time varies based on whether you soak your Quinoa or not, and how large of a sauce pan you use. I use a large sauce pan because I am an efficient cook and do not like to wash more dishes than I have to! 🙂
Shred (or dice) chicken with forks add that and the garlic to the Quinoa with the cheese wedge. Also add enough chicken broth to make it creamy. Bring the mixture to a boil. Reduce heat to low and simmer, stirring constantly, until Quinoa is tender,if it wasn’t already, and cheese is melted, about 5 minutes. Taste and season with salt and pepper if necessary.
Serve with a yummy large green salad with lemon for your dressing. What a great combo!
For Trim Healthy Mama’s the amount of fat in the butter averages out to 1 tsp. per serving. You will be within your perfect E meal range.
This was inspired by a Cook’s Country recipe.
** I apologize that I had to change this recipe! I was cooking it and realized how many little bits of info I left out. I will not try to post 10 recipes in one night again! It certainly is not and efficient or reliable way to do things…. I am very sorry my dear readers. You can bet your britches that this is the last update!
Linked up to Trim Healthy Tuesday at Gwen’s Nest.
To learn more about Trim Healthy Mama visit their website here.