Spinach and Artichoke Farro Bowl with Chicken and Mushrooms
This spinach and artichoke grain bowl gets extra heft from the addition of chicken and mushrooms, plus a nice tangy zip from marinated artichoke hearts.
Ingredients
- 1 cup pearled farro, rinsed and drained
- 2 cups water, or as needed to cover
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons olive oil, divided
- 2 pounds skinless, boneless chicken breasts, cut into 1-inch strips
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 (16 ounce) package sliced fresh mushrooms
- 1 cup low-sodium chicken broth
- 4 cups baby spinach leaves
- 1 ½ cups marinated artichoke hearts, drained and coarsely chopped
- ½ cup freshly grated parmesan cheese
- ½ cup plain greek yogurt
- 4 ounces cream cheese
- 1 ½ teaspoons italian seasoning
- salt and freshly ground black pepper to taste