Cooking Directions

• Cook the farro according to package directions, using the broth instead of water.  While the farro is cooking, season the chicken as desired.  Sprinkle the chicken with the paprika.  Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned and cooked through, stirring occasionally.  Remove the chicken from the skillet, cover and keep warm.
• Heat the remaining oil in the skillet over medium heat.  Add the onion and pepper and cook for 5 minutes or until tender, stirring occasionally.  Add the garlic and cook and stir for 30 seconds.  Add the asparagus and cook for 3 minutes or until tender-crisp, stirring occasionally.
• Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Stir in the soup and heat to a boil.  Reduce the heat to low.  Stir in the farro and heat though.  Stir in the cheese.  Season to taste.  Serve the chicken over the farro mixture.

Ingredients

• 1 cup uncooked pearled farro
• 2 cups Swanson® Natural Goodness® Chicken Broth
• 1.25 pounds boneless, skinless chicken breast, thinly sliced
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 large onion, chopped (about 1 cup)
• 1 medium red bell pepper, diced (about 1 cup)
• 2 cloves garlic, chopped
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 0.5 cup dry white wine
• 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup
• 0.25 cup Parmesan cheese