One Pan Creamy Chicken with Quinoa

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 4 SERVINGS

Ingredients
2 tbsp butter
1 small yellow onion, diced
4 cloves garlic, minced
4 boneless, skinless chicken breasts, pre-seasoned with salt & pepper
25 mushrooms, sliced
3 Bellafina peppers, seeded and sliced
10 sun-dried tomatoes, packed in oil
1 cup uncooked quinoa
3 tbsp all-purpose flour
1 cup chicken stock
1 cup Almond Breeze almond beverage
¾ cup fresh parmesan cheese, grated
½ tsp salt
½ tsp black pepper
1 bunch asparagus, ends chopped off
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Instructions
In a large saucepan over medium heat, melt butter. Add onion and garlic, sautéing for 30 seconds. Add chicken and mushrooms, cooking for about 10 minutes, turning chicken over twice and until mushrooms start to release juices.
Add sun-dried tomatoes, quinoa and flour, stirring around to coat evenly. Add stock and Almond Breeze, cooking for about 8 minutes until quinoa has absorbed liquid. Add parmesan cheese. salt and pepper and stir completely, adding asparagus sprigs in after. Cook for another 3-5 minutes until asparagus is tender.
Serve hot and enjoy!

Slightly adapted from a recipe from thegirlonbloor.com