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.
cost per recipe: $15.15
The price is determined by the national average.
cup uncooked pearled farro
cups Swanson® Natural Goodness® Chicken Broth
pounds boneless, skinless chicken breast, thinly sliced
tablespoons olive oil
large onion, chopped (about 1 cup)
medium red bell pepper, diced (about 1 cup)
cloves garlic, chopped
pound asparagus, trimmed and cut into 2-inch pieces
cup dry white wine
can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Mushroom Soup
cup Parmesan cheese
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.