Enchilada chicken over quinoa

Standard

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Ingredients:
1 pound cut chicken breasts
1/2 cup Hunts garlic and herb tomato sauce
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Mozarella cheese
1 bag frozen bell pepper
8 ounce can mushrooms
3/4 cup quinoa per person

Directions:
1. Start quinoa.  (Pour quinoa and 1 1/2 cups water in a small saucepan.  Bring to a boil.  When water level is just above quinoa,  place on low heat until water is cooked in).
2.  Saute chicken,  tomato sauce,  cumin,  garlic,  and paprika until chicken is no longer raw.
3.  Stir in peppers and mushrooms. 
4. Saute until juices are absorbed into chicken.

You can either serve this mixture over quinoa or mix the quinoa in.  I usually sprinkle Mozarella cheese on top of each serving.

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