Combine chicken broth and farro in a 3-quart saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Filled with whole grains, chicken, and cheese you're going to love this homey Italian dinner.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
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.
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%