By the name, one would think this recipe is simple, to the point, and easy to make with three main ingredients. Chicken. Asparagus. Quinoa. While shopping for ingredients, I was proven wrong when I hit Mesa Corn Flour. I had to ask 3 supermarket employees to get myself to exhibit A below. This was by the taco fixing items aisle and apparently can be used to make fresh tortillas, which is good to know because this massive bag was the only size available. You learn something new every day..
Once the Mesa corn flour dilema was solved, this recipe was cake. Piece of crumb cake. (Thank you Casper). I love recipes where you chop a bunch of stuff, throw it all into a bowl, toss it around, toss it into a pan and bam. I was a little weirded out by this raw chicken getting thrown in here, but it all gets cooked in the oven, so other than the creepiness of it in the picture below, it’s all good.
I made this on Sunday night so I was able to come straight home from work today, quickly warm some up and had light, healthy, flavorful deliciousness in my mouth. I will absolutely be making this again and mixing it up with what vegetable I use.
- 1/2 cup chicken broth
- 1 cup milk
- 1/4 cup Masa corn flour
- 1 Chicken Bouillon Cube
- 3/4 cup uncooked quinoa
- 1/2 lb. chicken, cut in small strips
- 1/4 cup cooked bacon, chopped into small pieces
- 1/4 cup chives or green onion
- 3/4 cup asparagus, cut into bite sized pieces
- 1 cup extra sharp cheddar, shredded (white or yellow)
- Preheat oven to 375°.
- In a medium put over high heat, whisk together chicken broth and flour until smooth and cook for a minute. Add the milk and chicken cube and cook for an additional 3-5 minutes until thickened.
- In a large bowl, mix together the sauce you just made with the quinoa, chicken, bacon, onions and asparagus and pour into a small sized, sprayed baking dish. Top with the shredded cheese and bake for 30 minutes covered. Make sure the chicken is cooked through.