Farro and Chicken Skillet
Farro & Chicken Skillet is a hearty nutritious spin on a typical hot dish style meal. Packed with nutty texture, veggies, cheese sauce and fresh thyme.
Servings: 6
Ingredients
- 2 c. small broccoli florets
- 2 ⅔ c. reduced sodium chicken broth
- 1 c. uncooked farro
- 1/2 c. finely shredded carrot
- 1 tbsp.olive oil
- ¾ c. chopped red bell peppers
- 1 8-oz. pkg. sliced baby bella mushrooms
- ½ tsp. minced garlic
- 2 tbsp. fresh thyme chopped, plus additional sprigs for garnish
- 1-2 tbsp balsamic vinegar optional
- 1 ½ cup milk 2% or whole
- 1 tbsp. all-purpose flour
- 1 8-oz. pkg. Fontina cheese, shredded
- 8- oz. rotisserie chicken breast shredded
- grated or shredded Parmesan to taste
Instructions
- Combine chicken broth and farro in a 3-quart saucepan. Bring to boiling; reduce heat. Simmer for 20 minutes (or amount of time specified on package), until tender. Add shredded carrot and cook for 1 minute. Note - if the carrots are more coarsely shredded, add them during the last 5 minutes of simmer time.
- While farro is cooking, place broccoli florets in skillet with and 1 cup of water. Cover and bring to a simmer on medium high heat, cooking for 1 minute. Drain and set broccoli aside.
- Heat olive oil in a large skillet over medium heat. Add red peppers; cook and stir for 2 minutes. Add mushrooms and garlic; cook for 5 minutes or until mushrooms begin to soften. If desired, stir in 1-2 tbsp balsamic vinegar and cook until liquid has been absorbed. Stir in 2 tablespoons thyme.
- Remove farro from heat; cover and let stand for 5 minutes. Drain, if necessary. Cover; keep warm.
- Combine milk and flour; add to mushroom mixture in skillet. Bring to boiling; reduce heat. Simmer for 1 minute. Add cheese; cook and stir until melted.
- Add cooked farro, chicken and steamed broccoli to the mushroom mixture. Cook for 1 to 2 minutes or until heated through. Sprinkle with Parmesan and additional thyme, if desired.