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Farro with Chicken and Tomatoes
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Ingredients:
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| 3 Cups Chicken Broth, divided+ Add to Shopping List |
| 1 Cup Farro, uncooked+ Add to Shopping List |
| 4 Shallots, diced+ Add to Shopping List |
| 1 Pint Grape or Cherry Tomatoes, halved+ Add to Shopping List |
| 3 Garlic Cloves, minced+ Add to Shopping List |
| 1 1/2 Tsp Salt+ Add to Shopping List |
| 1/2 Tsp Red Pepper Flakes+ Add to Shopping List |
| 1/2 Tsp Black Pepper+ Add to Shopping List |
| 3 Sprigs of Thyme, plus more for topping+ Add to Shopping List |
| 3 Cups Rotisserie Chicken, deboned and shredded+ Add to Shopping List |
| Shaved Parmesan Cheese, for garnish+ Add to Shopping List |
Directions:
- Add the farro, 2 cups chicken broth, shallots, tomatoes, garlic, salt, red pepper flakes, black pepper, and thyme sprigs to a large pot. Bring to a boil.
- Reduce the heat to simmer for 20-25 minutes, partially covered, stirring occasionally.
- Add additional chicken broth as needed, about ¼ cups at a time, to keep the farro from drying out.
- Add the chicken and stir to combine. Continue to heat (uncovered) for about 5 minutes until the chicken is warmed through. The broth should be entirely absorbed.
- Remove from the heat and serve warm. Garnish with additional thyme and shaved parmesan. Enjoy!
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