Pesto Farro With Chicken Smoked Mozzarella And Tomatoes Recipes

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PESTO FARRO WITH CHICKEN, SMOKED MOZZARELLA AND TOMATOES



Pesto Farro with Chicken, Smoked Mozzarella and Tomatoes image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 cup farro
1 pint grape tomatoes, halved
One 7-ounce container pesto
2 cooked chicken breasts, diced (about 1 1/2 cups)
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
7 ounces smoked mozzarella, cubed
Grated Parmesan, for serving

Steps:

  • Cook the farro according to the package instructions.
  • In a large bowl, combine the warn farro with the tomatoes, pesto, diced chicken and lemon zest and juice. Season with salt and pepper. Stir in the mozzarella last so that it maintains its shape and doesn't melt completely. Serve with a sprinkle of grated Parmesan.

FARRO WITH COARSE PESTO



Farro with Coarse Pesto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

8 cups chicken broth
1 pound farro
2 cups fresh flat-leaf parsley
1/4 cup fresh basil leaves
2 tablespoons fresh thyme
2 cloves garlic
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pecorino cheese wedge, for garnish

Steps:

  • Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl.
  • Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.
  • Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.

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