Sheet Pan Chicken & Farro Bowls Looking to try something new for dinner? This recipe for Sheet Pan Chicken & Farro Bowls will quickly become one of your new favorites. Made with butternut squash, Brussels sprouts and red onions, it's a colorful and nutritious dish you'll love. 6 Servings 20 minutesPrep Time 20 minutesCook Time print Ingredients Directions Ingredients 1-1/2 pounds small boneless skinless chicken breasts 3 tablespoons Bertolli® Olive Oil Light Taste, divided 1 large red onion,, cut into 1/2-inch wedges 1/2 pound butternut squash,, peeled, cut into 1-inch pieces 1/2 pound Brussels sprouts,, halved 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1-1/2 cups quick-cooking farro (about 9 ounces) 1 can (14.5 ounces) reduced-sodium chicken broth 1 jar (15 ounces) Bertolli® Organic Garlic Alfredo Sauce, divided 1/3 cup shredded Parmesan cheese Directions Step 1: Preheat oven to 425˚F. Place chicken on large rimmed baking sheet; drizzle with 1 Tbsp. oil. Toss vegetables with remaining oil in large bowl; arrange in single layer around chicken. Season vegetables and chicken with salt and pepper. Step 2: Bake 20-25 min. or until chicken is done (165˚F). Let chicken rest 5 min. before thinly slicing. Step 3: If using quick-cooking farro: Quick-cooking farro, which has been par-cooked and dried, has a short 10 min. cook time. Place farro in large nonstick skillet on medium-high heat. Cook 2-3 min. or until farro is lightly toasted, stirring frequently. Add broth and 2 cups sauce; bring to boil. Reduce heat to low; cover. Cook 10-12 min. or until most of the liquid is absorbed and farro is cooked through, stirring occasionally. Step 4: Top each serving of farro with chicken slices, vegetables, warmed remaining sauce and cheese. Step 5: Tip: Cutting the vegetables into similarly sized pieces allows all the ingredients to cook evenly at the same time, making prep and clean-up a snap! Feel free to substitute other vegetables, depending on seasonal availability. Tips: Farro Facts: Farro is an ancient Italian wheat with a nutty flavor and subtle chewiness when cooked. Traditional farro takes nearly 45 min. to thoroughly cook. Quick-cooking farro, which has been par-cooked and dried, has a short 10 min. cook time. If quick-cooking farro is difficult to find, substitute traditional farro and soak in water overnight. Drain well and continue as directed. This recipe demonstrates the concept of a “sheet pan dinner”. Cutting the vegetables into similarly sized pieces allows all the ingredients to cook evenly at the same time, making prep and clean-up a snap! Feel free to substitute other vegetables, depending on seasonal availability. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
