Creamy Chicken & Quinoa

Creamy Chicken & Quinoa (recipe was for the oven, I Ninja-fied it)

Makes 8 Servings (6 WW points per serving)

Ingredients

2 cups reduced sodium chicken broth
1 cup almond milk
1 teaspoon poultry seasoning (I used Montreal Chicken seasoning as I didn’t have poultry seasoning)
½ cup flour
1 cups water
1 cup uncooked quinoa, rinsed (I used a quinoa/wild rice blend I found at the grocery store, it was mostly quinoa
1 pound boneless skinless chicken breasts, cut into chunks
¼ cup shredded cheese (I used cheddar)
3 cups fresh broccoli florets (I only had frozen)
Salt and pepper to taste

Instructions

Turn Ninja to stovetop high.  Bring the chicken broth and ½ cup almond milk to a low boil. Whisk the other ½ cup almond milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms. Do not add to quickly because then it may form chunks. At this point turn the Ninja to Oven 400 degrees.

Add one cup water and quinoa to the Ninja, and stir to combine. Dice the chicken and lay the chicken breast cubes over the top of the quinoa mixture. Sprinkle with the more seasoning if you would like. Bake for 30 minutes. NOTE:  after 15 minutes it was boiling like crazy so I turned the Ninja off for the rest of the process!  It was starting to stick so I stirred it well.

While the casserole is cooking, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water to blanch it. Add to the Ninja and stir.

Top with the cheese and bake put the lid back on until ready to serve.