Chicken and Mushroom Cauliflower Risotto
Ingredients
- 6 slices bacon, chopped
- 1 Tbsp olive oil
- 2 (8-oz) pkg sliced baby portobello mushrooms
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 (12-oz) pkg frozen riced cauliflower
- 1 cup gluten-free chicken broth
- 1 Tbsp Italian seasoning
- 2 cups shredded rotisserie chicken
- ¼ cup chopped fresh parsley
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving drippings in skillet. Add oil to drippings.
- Cook mushrooms, onion, and garlic in hot drippings in skillet over medium heat until mushrooms are browned and onion is tender.
- Stir in cauliflower, broth, and Italian seasoning. Cook, stirring occasionally, until liquid is evaporated and cauliflower is tender. Stir in chicken and parsley; cook 2 minutes. Sprinkle with bacon.
Gluten Free Meal Plan
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