Farro with Chicken and Spinach
Parmesan-Pesto Multigrain Rolls
Ingredients
- 1½ cups low-sodium chicken broth
- ¾ cup pearled farro
- 3 cups spinach
- 1½ cups shredded rotisserie chicken
- ¼ cup Italian vinaigrette
- ½ (6-oz) pkg diced celery
- ¼ cup diced red onion
- 3 Tbsp dried cherries (see Note)
- ¼ tsp pepper
Instructions
- Bring broth and farro to a boil in a saucepan over medium heat. Cover, reduce heat, and simmer 20 to 25 minutes or until farro is tender.
- Toss together farro, spinach, chicken, vinaigrette, celery, onion, cherries, and pepper in a large bowl.
Side Dish Ingredients
- 3 (1.8-oz) frozen multigrain dinner rolls (such as Pepperidge Farm)
- 1½ Tbsp pesto
- 1 Tbsp shredded Parmesan cheese
Side Dish Instructions
- Heat rolls according to package directions. Spread pesto on warm rolls; sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
403
|
145
|
548
|
| Fat (g) | 11 | 6 | 17 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 31 | 6 | 37 |
| Carb (g) | 48 | 26 | 74 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 391 | 465 | 856 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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