Creamy Chicken Quinoa with Bacon and Mushrooms

Indulge in the rich and creamy goodness of this comforting dish featuring quinoa, tender chicken, smoky bacon, and earthy mushrooms. The velvety sauce, made with heavy cream and Parmesan cheese, elevates the flavors to create a satisfying and delicious meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 lb boneless, skinless chicken breasts, diced
• 6 slices bacon, chopped
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Mix quinoa and chicken broth together in a saucepan

Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the liquid is absorbed

Cook bacon in a big pan until it gets crispy

Take the bacon out of the pan and set it aside

Put chicken dices in the same pan and cook them until they are browned and done

Take the chicken out of the pan and set it aside

Slice the mushrooms and mince the garlic and add them to the pan

Keep cooking until the mushrooms are soft

Put the bacon and cooked chicken back in the pan

Be sure to add the Parmesan cheese and heavy cream

Warm the sauce all the way through and make it creamy

Add pepper and salt to taste

Put the creamy chicken and mushroom mix on top of the quinoa that has been cooked

Before serving, sprinkle with fresh parsley