Hi friends– With all the cakes and cookies we bake around here, I’m trying to stick to healthy-ish meals at dinner time. This was a favorite. Our student “room mate” Kendall even asked it this was hard to make. I think he’s yet to develop kitchen skills (but he’s awesome philosophy student!). I think you’d like this quick week night dinner as much as we did…
CHICKEN PARMESAN & BUTTERNUT SQUASH BOWL
1 large chicken boneless, skinless chicken breast
2 tab. olive oil
salt & freshly ground pepper
1 small butternut squash, peeled & cut to small chunks
2 cups farro
14 oz. can chicken broth
1 3/4 cups water
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. dried basil
1/3 cup cream (or whole milk)
1/2 cup parmesan
garnish: green onion sliced
Cut the chicken breast into small bits. Heat the oil in a large skillet and then drop in the chicken. Salt and pepper it liberally and cook 5 or 6 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet.
In the same skillet, drop the butternut squash into the chicken drippings and cook 2 or 3 minutes. Then add in the farro, chicken broth, water, salt, pepper and basil. Bring it to a low simmer and cook uncovered for 12 to 15 minutes, until the squash is tender (but not mushy!) and the farro is cooked through.
Then stir in the chicken, parmesan and cream. And simmer a minute or two more to heat it all up. Spoon it all up onto dinner plates and garnish with green onion. Hot and hearty!