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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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