Chicken & Asparagus with Farro
Change up your routine by making this Chicken & Asparagus recipe- easy to pull together and cooks in just 25 minutes (and a good source of fiber!). Farro has a firm, slightly chewy texture and nutty flavor, making it the perfect complement to the creamy mushroom sauce.
Ingredients
1 cup uncooked pearled farro
2 cups Swanson® Natural Goodness® Chicken Broth
1.25 pounds boneless, skinless chicken breast, thinly sliced
1 teaspoon paprika
2 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 medium red bell pepper, diced (about 1 cup)
2 cloves garlic, chopped
1 pound asparagus, trimmed and cut into 2-inch pieces
0.5 cup dry white wine
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup
0.25 cup Parmesan cheese
2 cups Swanson® Natural Goodness® Chicken Broth
1.25 pounds boneless, skinless chicken breast, thinly sliced
1 teaspoon paprika
2 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 medium red bell pepper, diced (about 1 cup)
2 cloves garlic, chopped
1 pound asparagus, trimmed and cut into 2-inch pieces
0.5 cup dry white wine
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup
0.25 cup Parmesan cheese
Instructions
Cook the farro according to package directions, using the broth instead of water. While the farro is cooking, season the chicken as desired. Sprinkle the chicken with the paprika. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring occasionally. Remove the chicken from the skillet, cover and keep warm.
Heat the remaining oil in the skillet over medium heat. Add the onion and pepper and cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Add the asparagus and cook for 3 minutes or until tender-crisp, stirring occasionally.
Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and heat to a boil. Reduce the heat to low. Stir in the farro and heat though. Stir in the cheese. Season to taste. Serve the chicken over the farro mixture.
Heat the remaining oil in the skillet over medium heat. Add the onion and pepper and cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Add the asparagus and cook for 3 minutes or until tender-crisp, stirring occasionally.
Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and heat to a boil. Reduce the heat to low. Stir in the farro and heat though. Stir in the cheese. Season to taste. Serve the chicken over the farro mixture.
Chicken & Asparagus with Farro
Change up your routine by making this Chicken & Asparagus recipe- easy to pull together and cooks in just 25 minutes (and a good source of fiber!). Farro has a firm, slightly chewy te...
Directions
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Cook the farro according to package directions, using the broth instead of water. While the farro is cooking, season the chicken as desired. Sprinkle the chicken with the paprika. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring occasionally. Remove the chicken from the skillet, cover and keep warm.Heat the remaining oil in the skillet over medium heat. Add the onion and pepper and cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Add the asparagus and cook for 3 minutes or until tender-crisp, stirring occasionally.Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and heat to a boil. Reduce the heat to low. Stir in the farro and heat though. Stir in the cheese. Season to taste. Serve the chicken over the farro mixture.
Ingredients
1 cup uncooked pearled farro2 cups Swanson® Natural Goodness® Chicken Broth1.25 pounds boneless, skinless chicken breast, thinly sliced1 teaspoon paprika2 tablespoons olive oil1 large onion, chopped (about 1 cup)1 medium red bell pepper, diced (about 1 cup)2 cloves garlic, chopped1 pound asparagus, trimmed and cut into 2-inch pieces0.5 cup dry white wine1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup0.25 cup Parmesan cheese
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