Recipe Details
Ingredients
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1cuppearled farro, rinsed and drained
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2cupswater, or as needed to cover
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3tablespoonsall-purpose flour
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¼teaspoonsalt
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¼teaspoonground black pepper
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3tablespoonsolive oil, divided
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2poundsskinless, boneless chicken breasts, cut into 1-inch strips
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1largeonion, finely chopped
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4clovesgarlic, minced
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1(16 ounce) packagesliced fresh mushrooms
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1cuplow-sodium chicken broth
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4cupsbaby spinach leaves
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1 ½cupsmarinated artichoke hearts, drained and coarsely chopped
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½cupfreshly grated Parmesan cheese
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½cupplain Greek yogurt
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4ouncescream cheese
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1 ½teaspoonsItalian seasoning
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salt and freshly ground black pepper to taste
Cooking Directions
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Combine farro and enough water to cover in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain excess liquid.
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Meanwhile, whisk together flour, salt, and pepper in a small bowl.
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Heat 2 tablespoons olive oil over medium heat in a Dutch oven. Dredge chicken strips in flour mixture, and tap off excess. Working in batches if necessary, fry chicken in the Dutch oven; cook, turning occasionally, until golden in color and juices run clear, about 8 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken from pan and set aside.
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Heat remaining 1 tablespoon olive oil in the Dutch oven over medium-high heat. Stir in onion, garlic, and mushrooms; cook, stirring often, until softened, 5 to 7 minutes. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Continue to cook until reduced slightly, 3 to 4 minutes.
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Reduce heat to low; stir in spinach and cook until wilted, about 2 minutes. Add in artichoke hearts and cook another 2 minutes.
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Add Parmesan, yogurt, cream cheese, and Italian seasoning to the pan; cook and stir until thoroughly incorporated. Season with salt and pepper.
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Return chicken to the pan; cook until heated through. Serve over cooked farro in a bowl.
Cook’s Note:
You can use any grain in place of farro, if you wish.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories786 | |
% Daily Value * | |
Total Fat 33g |
42% |
Saturated Fat 12g |
58% |
Cholesterol 178mg |
59% |
Sodium 770mg |
33% |
Total Carbohydrate 56g |
20% |
Dietary Fiber 5g |
17% |
Protein 73g |
146% |
Potassium 1449mg |
31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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