For a dish like this, quinoa is perfectly well-suited, as it is going to nicely absorb the sauce – far better than pasta can – which contributes to the overall taste of the dish. With its enhanced nutritional value, it makes far more sense than consuming the essentially empty calories of pasta.

The sauce on this dish is truly extraordinary. It is as creamy as you want it to be, depending on whether you use skim milk, heavy cream or something in-between. It is full of that tangy tomato flavor and it has a nice amount of heat from the crushed red pepper, which you can adjust from mild to quite bold.

INGREDIENTS

3 cups diced rotisserie chicken (or any other cooked chicken)

1 cup uncooked quinoa

2 cups chicken broth

2 cups crushed tomatoes

2 Tbsp. tomato paste

1 Tbsp. balsamic vinegar

¼ cup half and half

¼ to ½ tsp. crushed red pepper (this is optional)

Salt and pepper, to taste

¼ cup grated Parmesan cheese

1 cup shredded mozzarella cheese, divided

1 cup grape tomatoes, halved

Handful fresh basil, chopped

 

INSTRUCTIONS

Preheat your oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray and set aside.

Place your quinoa in a fine-mesh strainer (these are tiny seeds!) and rinse it under cold water until the water runs clear (takes just a few minutes).

Bring 2 cups of the chicken broth to a rapid boil in a small saucepan, add the rinsed and drained quinoa to the boiling broth. Reduce heat, cover and simmer for 15-20 minutes. Remove from heat and allow it to sit for 5 minutes to absorb all the liquid, before fluffing it with a fork. Set aside.

Meanwhile, make the sauce by combining the crushed tomatoes, tomato paste and balsamic vinegar in a saucepan on medium heat, bringing it to a simmer. Then add the half and half, crushed red pepper and salt/pepper and heat through.

Add the chopped chicken, quinoa, all the Parmesan cheese and ½ cup of the mozzarella cheese to a large mixing bowl. Mix well to combine ingredients. Then add the sauce and stir gently to combine.

Pour the mixture into the prepared 9×13 baking dish, topping with the remaining mozzarella cheese and tomatoes.

Bake 12 to 15 minutes, until cheese is melted and casserole is heated through. Top with fresh basil, and serve immediately.

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Quick Tip:   Feel free to use half and half, heavy cream, or reduced-fat milk in this casserole, depending on your personal preferences and the amount of calories you wish to consume.

Recipe and image courtesy of Kelly at Eat Yourself Skinny