|Chicken and Butternut Squash Stew with Farro|
from Top Ate on Your Plate
- 1 tablespoon extra-virgin olive oil
- 1 Vidalia onion, finely chopped
- 1 1/2 teaspoon dried oregano
- 4 cloves garlic, grated
- 4 cups low-sodium chicken broth, divided
- 1 cup water
- 1 cup uncooked farro
- 1/2 teaspoon salt
- 1 can (14-oz) diced tomatoes
- 1 medium butternut squash, cubed and roasted (recipe included here)
- ½ cup pure pumpkin
- 2 cups cooked chicken breasts, diced or shredded
- 1-2 cups fresh spinach baby spinach leaves
- Goat cheese chunks or crumbles for serving
- In a large saucepan, heat the olive oil over medium-high heat. Add the onions, oregano, and garlic. Sauté for 3-4 minutes. Add the broth, water, tomatoes and farro and bring to a boil. Simmer for 45-50 minutes or until the farro has absorbed all the liquid. Farro should be chewy when done.
- While farro is cooking, in a blender or food processor, puree pumpkin, 1 cup of chicken stock and ½ of the butternut squash. Reserve the other half of the squash to put in the stew as chunks.
- Pour the puree into the stew and stir to combine. Fold in the reserved squash and the chicken. Cook for 5 minutes. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted. Serve warm with goat cheese, if desired.