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Summer Farrotto

Summer Farrotto


  • One boneless, skinless chicken breast (3 of)
  • Two Tablespoon olive oil, divided
  • One fourth cup sliced red onion
  • One cup diced yellow squash
  • Half cup dry farro
  • One Tablespoon chopped parsley
  • One Tablespoon grated Parmesan cheese


Pan-sear chicken in one Tablespoon oil, interest with salt and sprinkle to taste, then dice. Sauté onion and squash with remaining oil. Stirring in farro pending coated in oil. Add two and three cup water; bring to a boil, stir, decrease heat, and cover. Heat 20 minutes or until soft. Stir in cowardly, parsley, and cheese, and serve.