Summer Farrotto

Debbie Perez

Posted on July 12 2016


  • 1 boneless, skinless chicken breast (3 oz)
  • 2 Tbsp olive oil, divided
  • 1/4 cup sliced red onion
  • 1 cup diced yellow squash
  • 1/2 cup dry farro
  • 1 Tbsp chopped parsley
  • 1 Tbsp grated Parmesan cheese


  1. Cook chicken in 1 Tbsp oil, seasoning with salt and pepper to taste, then dice.
  2. Sauté onion and squash with remaining oil. Stir in farro until coated in oil.
  3. Add 2/3 cup water, bring to a boil, stir, reduce heat, and cover. Cook 20 minutes or until soft.
  4. Stir in chicken, parsley, and cheese, and serve.



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