Honey Mustard Chicken with Asparagus Farrotto

Is it just me or does everyone at the grocery store look like they have judgemental eyes when they're wearing a mask? 👀I can feel the heavy stares of my fellow masked shoppers when I push my cart full of butter and powdered sugar through the aisles of the supermarket.  😂😷 I need to wear a sign that says "I'm a caterer - I shop for the masses."  (Anyone want to put that on a t-shirt for me?)  It would save me a lot of time explaining WHY I'm pushing around an entire case of cream cheese in my cart.  

Regardless of what my grocery purchases might indicate, we actually try and limit the amount of processed sugar and fats that we consume.  I definitely lean towards "healthy" when I plan meals for my family. I make my best effort to load up our menu with lean protein and vegetables.

​Some healthy choices are easier than others.  I opt for whole grain bread over white bread. 🥖 I choose brown rice over white because I know that it's healthier, even though it takes longer to prepare. 🍚 I'm kind of pasta obsessed and eliminating it from my diet would be nearly impossible so I substitute whole wheat or chick pea pasta for regular pasta. 🍝  

Getting more whole grains into our diet is even easier than it's ever been.  There are so many delicious choices that are widely available at grocery stores.  Wheat berry, barley, quinoa and farro have taken the place of my go-to side dish of brown rice.  We can all agree that some new starchy sides are a welcome addition to our weekly menus. 

Not sure if "farrotto" is an actual word or just a made-up term used to describe this creamy farro dish that's cooked like risotto, but I kind of like it.  A 30 minute risotto-like dish with whole grain farro and fresh asparagus is just about the most perfect side dish that I can think of.  Throw in a honey mustard glazed chicken breast and you've got a perfect meal.  

Honey Mustard Chicken with Asparagus Farrotto
4 Tablespoons olive oil
1 cup farro
4 cups chicken broth
1 pound chicken breasts
1 Tablespoon dry mustard
3/4 teaspoon salt
3/4 teaspoon pepper
1 pound asparagus
2 Tablespoons honey
1/4 teaspoon crushed red pepper
1/2 cup parsley, chopped

Heat 1 T. oil in saucepan.  Add farro and toast 2 minutes.  

Add 3 cups chicken broth and bring to a boil.  Reduce heat and simmer 30 min.

Sprinkle chicken with mustard and 1/2 t. salt and 1/2 t. pepper.  

Heat 2 T. oil in skillet.  Add chicken and brown until cooked through to 165.

Add asparagus to farro and stir mixture until creamy.  (2 minutes)  Stir in parsley.

Add 1 cup broth, honey and crushed red pepper to skillet.  Bring to a simmer.  Cook 2 minutes.  

Add chicken and turn to coat.  Serve the farro topped with a chicken breast.  ​

It's probably no surprise to you but, I don't use artificial lighting when I photograph my food.  I rely completely on natural light so on the rare occasion when I catch the sun shining just perfectly on my chicken breast - I take LOTS of pictures.  😂📷

​Ciao!

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