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Farro with Chicken and Tomatoes
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Ingredients:
3 Cups Chicken Broth, divided
1 Cup Farro, uncooked
4 Shallots, diced
1 Pint Grape or Cherry Tomatoes, halved
3 Garlic Cloves, minced
1 1/2 Tsp Salt
1/2 Tsp Red Pepper Flakes
1/2 Tsp Black Pepper
3 Sprigs of Thyme, plus more for topping
3 Cups Rotisserie Chicken, deboned and shredded
Shaved Parmesan Cheese, for garnish
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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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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