Creamy Romano Chicken Farro
This Creamy Romano Chicken Farro makes a delicious side dish or light dinner. Add any vegetables you have in the fridge that need using up!
Servings 6 servings
- 8.8 oz farro
- 4 tbsp unsalted butter
- 4 tbsp all purpose flour I used Gold Medal
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 cups milk I used unsweetened almond milk
- 1 cup romano cheese freshly grated
- 1/2 lb steamed asparagus cut into 1 inch pieces
- 1 1/2 cup cooked shredded chicken
Cook farro according to package directions. Drain and set aside for a few minutes.
Melt butter in a small saucepan over medium heat. Whisk in flour, salt and pepper whisking until thickened and bubbly, about 1 minute.
Slowly whisk in milk, stirring until thickened. This takes a few minutes. When thickened, add cheese, stirring until melted.
Place cooked farro into a large saucepan over medium-low heat. Pour cheese sauce over farro and add steamed asparagus and cooked shredded chicken.
Stir and season with additional salt and pepper to taste.
Calories: 317kcal | Carbohydrates: 39g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 411mg | Potassium: 207mg | Fiber: 8g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 2.1mg | Calcium: 301mg | Iron: 2.2mg