Chicken Oatmeal Porridge
- 2/3 cup of Quaker® Quick Cook Oats
- 1 tablespoon of olive oil
- ¼ small onion, chopped
- 1 small, boned chicken breast,
- cut into small cubes
- ½ cup of chopped mushrooms
- 2 cups of boiling water (may add an extra ¼ cup if needed)
- 1/8 teaspoon of salt (may add more to taste)
- Pinch of ground black pepper
- 1–2 tablespoons of cream cheese or cooking cream*
- 100g of diced butternut squash or pumpkin*
- 1 teaspoon of lemon juice
- 1 tablespoon of chopped parsley
1. In a small pot, heat ½ tablespoons of oil and then add the mushrooms.
2. Cook on high heat for 3-4 minutes, or until the mushrooms are browned nicely, remove from the pot and set aside
3. Add the remaining oil, onion and chicken and cook for 2–3 minutes. Then, add the cooked mushrooms back into the pot.
4. Add the boiling water, oats, salt, and black pepper and leave to cook on medium heat for 6–7minutes, stirring occasionally. If the consistency is too thick for your taste, you may add up to ¼ cup of boiling water.
5. Add the cream cheese, lemon juice and chopped parsley and mix to combine. Serve immediately.