Rainbow Chicken Simmer with Quinoa Recipe - Cook With Campbells Canada

Directions

Place quinoa, 2 cups (500 mL) of the water and half each of the salt and pepper, if using, in saucepan with tight-fitting lid and bring to boil. Reduce to simmer; cover and cook until liquid is absorbed, about 15 minutes. Let stand, covered, for 10 minutes.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with a pinch of the remaining salt and pepper, if using. Cook chicken 4 minutes per side until browned. Transfer to plate. Reduce the heat to medium.
Add peppers, garlic, oregano and remaining salt and pepper, if using, to pan; cook, stirring, for 1 minute. Stir in soup, remaining ¼ cup (60 mL) water and vinegar. Stir in kale.
Top vegetable mixture with chicken; simmer, covered, for 5 minutes until chicken is cooked through and vegetables are tender-crisp. Serve with quinoa.

Sprinkle with chopped fresh or dried parsley, if desired.
Serve with any starchy side dish in place of the quinoa, such as mashed potatoes, couscous or faro.
Replace the peppers with whatever sliced vegetables you have in the fridge, such as carrots, mushrooms or zucchini.