Categories: Meals

Ingredients

• 4 tbsp. olive oil, divided
• 1 cup farro
• 4 cups chicken broth, divided
• 1 lb. chicken tenders
• 1 tbsp. dry mustard
• 3/4 tsp salt, divided
• 3/4 tsp black pepper, divided
• 1 lb. bunch asparagus, trimmed and chopped
• 2 tbsp. honey
• 1/4 tsp crushed red pepper
• 1/2 cup chopped fresh parsley

Directions

1. Heat 1 tbsp. oil in a medium saucepan over medium-high heat. Add farro and cook, stirring frequently, until toasted, about 2 minutes. Add 3 cups broth and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the farro is tender, about 30 minutes. Remove from heat.

2. Meanwhile, sprinkle chicken with mustard and 1/2 tsp each salt and pepper. Heat 2 tbsp. oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until browned and cooked through, 6-8 minutes. Transfer to a plate.

3. Add the remaining 1 tbsp. oil and asparagus to the skillet. Sprinkle with the remaining 1/4 tsp each salt and pepper and cook, stirring frequently, until tender-crisp, about 3 minutes. Add the asparagus to the farro and stir until the mixture is creamy, about 2 minutes.

4. Add the remaining 1 cup broth, honey and crushed red pepper to the skillet. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, about 2 minutes. Add the chicken and turn to coat.

5. Stir parsley into the farro. Serve the farro topped with the chicken and the sauce.

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