Skillet Farro and Chicken

Recipe

Main Dish
Skillet Farro and Chicken

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User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings
10min
Prep
30min
Total

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    Description

    Filled with whole grains, chicken, and cheese you're going to love this homey Italian dinner.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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
    • Colander

    Directions

    1. Combine chicken broth and farro in a 3-quart saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

    2. 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.

    3. 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.

    4. 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.

    Nutrition facts

    Servings

    660 Calories per serving

    Amounts Per Serving

    • Total Fat: 31g
    • Cholesterol: 110mg
    • Sodium: 1030mg
    • Total Carbohydrates: 57g
    • Protein: 41g

    Daily Values

    0%
    Iron 20%
    0%
    Calcium 35%
    0%
    Vitamin D 10%
    0%
    Potassium 15%

    Recipe Source:

    Hy-Vee Seasons September 2019