Combine chicken broth and farro in a 3-quart saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Filled with whole grains, chicken, and cheese you're going to love this homey Italian dinner.
Servings and Ingredients
|2 ⅔ c.||Hy-Vee 33%-reduced-sodium chicken broth|
|1||(8.8-oz.) pkg. Full Circle 10-minute Italian farro|
|1 tbsp.||Gustare Vita olive oil|
|¾ c.||Hy-Vee Short Cuts chopped red bell peppers|
|1||(8-oz.) pkg. sliced baby bella mushrooms|
|½ tsp.||refrigerated minced garlic|
|2 tbsp.||fresh thyme, chopped, plus additional sprigs for garnish|
|1 ½ c.||Hy-Vee 2% reduced-fat milk|
|1 tbsp.||Hy-Vee all-purpose flour|
|1||(8-oz.) pkg. Fontina cheese, shredded|
|1||(8-oz.) pkg. Hy-Vee rotisserie chicken breast, shredded|
Things To Grab
- 3-quart saucepan with lid
- Large skillet
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 to 7 minutes or until mushrooms begin to soften. 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 and chicken to the mushroom mixture. Cook for 1 to 2 minutes or until heated through. Garnish with additional thyme, if desired.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 110mg
- Sodium: 1030mg
- Total Carbohydrates: 57g
- Protein: 41g