The farrotto adds a chewy bite and nutty flavor, plus 4 extra grams of fiber per serving.
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.
Meanwhile, sprinkle chicken with mustard and 1/2 teaspoon each salt and pepper.
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Transfer to a plate.
Add the remaining 1 tablespoon oil and asparagus to the skillet.
Add the asparagus to the farro and stir until the mixture is creamy, about 2 minutes.
Add the remaining 1 cup broth, honey and crushed red pepper to the skillet.
Add the chicken and turn to coat.
Stir parsley into the farro.
Serve the farro topped with the chicken and the sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
