Cheesy Chicken Caprese Pesto & Quinoa Casserole

What you need:

• 3 cups diced rotisserie chicken -- or -- cooked cubed chicken
• 1 cup rinsed quinoa
• 2 cups chicken broth
• 1 can (15 oz.) crushed tomatoes
• 2 Tbsp. tomato paste
• 1/2 cup basil pesto
• 1 Tbsp. balsamic vinegar
• 1/4 cup half and half
• 1/4 tsp. crushed red pepper flakes
• Salt and pepper to taste
• 1/4 cup shredded Parmesan cheese
• 1 cup shredded mozzarella, divided
• 1 pint grape tomatoes, halved
• Fresh basil, chopped

Directions:

1. Bring chicken broth to a boil in a small saucepan. Add quinoa and bring to a boil. Cover and reduce heat to low and cook for about 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork and set aside.
2. In a medium saucepan, combine crushed tomatoes, tomato paste, pesto, and balsamic vinegar over medium heat and bring to a simmer.
3. Then add half and half, crushed red pepper flakes, and salt and pepper. Cook until heated through.
4. In a large bowl, mix together chicken, quinoa, Parmesan cheese, 1/2 cup mozzarella cheese, and sauce. Mix well.
5. Pour into a greased 9x13-inch baking dish and then top with remaining 1/2 cup mozzarella and sliced tomatoes.
6. Bake in a preheated 375 degree oven for 12 to 15 minutes or until cheese has melted and the casserole is heated through.
7. Top with chopped basil to your liking.

Recipe adapted from Eat Yourself Skinny