Spinach and Artichoke Farro Bowl with Chicken and Mushrooms

Ingredients

• 1 cup pearled farro , rinsed and drained
• 2 cups water , or as needed to cover
• 3 tablespoons all-purpose flour
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 3 tablespoons olive oil , divided
• 2 pounds skinless , boneless chicken breasts, cut into 1-inch strips
• 1 large onion , finely chopped
• 4 cloves garlic , minced
• 1 , 16 ounce
• 1 cup low-sodium chicken broth
• 4 cups baby spinach leaves
• 1.5 cups marinated artichoke hearts , drained and coarsely chopped
• 0.5 cups freshly grated Parmesan cheese
• 0.5 cups plain Greek yogurt
• 4 ounces cream cheese
• 1.5 teaspoons Italian seasoning
• salt and freshly ground black pepper to taste

Instructions

1. 1

   Combine farro and enough water to cover in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain excess liquid.

2. 2

   Meanwhile, whisk together flour, salt, and pepper in a small bowl.

3. 3

   Heat 2 tablespoons olive oil over medium heat in a Dutch oven. Dredge chicken strips in flour mixture, and tap off excess. Working in batches if necessary, fry chicken in the Dutch oven; cook, turning occasionally, until golden in color and juices run clear, about 8 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken from pan and set aside.

4. 4

   Heat remaining 1 tablespoon olive oil in the Dutch oven over medium-high heat. Stir in onion, garlic, and mushrooms; cook, stirring often, until softened, 5 to 7 minutes. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Continue to cook until reduced slightly, 3 to 4 minutes.

5. 5

   Reduce heat to low; stir in spinach and cook until wilted, about 2 minutes. Add in artichoke hearts and cook another 2 minutes.

6. 6

   Add Parmesan, yogurt, cream cheese, and Italian seasoning to the pan; cook and stir until thoroughly incorporated. Season with salt and pepper.

7. 7

   Return chicken to the pan; cook until heated through. Serve over cooked farro in a bowl.