LEMON PEPPER CHICKEN FARRO
Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 454
% Daily Value
Total Fat 14.6g
22%
Saturated Fat 3.4g
17%
Cholesterol 101mg
34%
Sodium 170mg
7%
Total Carbohydrate 31.4g
10%
Dietary Fiber 3g
12%
Protein 42g
84%
Vitamin A 9%
Vitamin C 6%
Calcium 7%
Iron 11%

lemon pepper chicken farro

Indulge in a zesty lemon pepper chicken served over a bed of herbed farro made with our Campbell's® No Salt Added Condensed Cream of Chicken soup.

  • Total time: 30 minutes
  • Servings: 16
Ingredient Weight Measure
boneless, skinless chicken breast , yield from 1 ounce raw 86
Italian seasoning 3 tbsp.
olive oil 0.333 cup
onion , sliced 5.000 oz. 1 cup
garlic , peeled, chopped 1 tbsp.
black pepper , ground 1 tbsp.
Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce 1 can
reduced fat (2%) milk 1 cup
Swanson® Unsalted Chicken Stock 2 cup
white wine vinegar 4 tbsp.
fresh parsley , chopped 2 tbsp.
garlic powder 2 tsp.
lemon juice 0.333 cup
cooked farro 44.000 oz. 8 cup
frozen mixed vegetable medley , heated according to package directions 14.000 oz. 3 cup
1. Marinade chicken with 1-1/2 tablespoons Italian seasoning.  Let stand for 15 minutes.

2. ​Heat 2 tablespoons of oil in a large pan. Add chicken and sear until cooked through, about 8 minutes. Reserve.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
2. Heat 2 tablespoons of oil in a large pot. Add onions. Cook for 3 minutes.

3. Add garlic. Cook for 2 minutes.

4. Add remaining Italian seasoning, black pepper, Campbell’s® Condensed No Salt Added Cream of Chicken Soup, milk and Swanson® Unsalted Chicken Stock. Simmer on low for 10 minutes.

5. Add white wine vinegar, herbs, garlic powder and 2 tablespoons + 1 teaspoon lemon juice. Simmer for 5 minutes.
6. Mix warm, prepared farro and mixed vegetables in bowl with remaining olive oil, remaining lemon juice and parsley. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


7. To Serve: Using a #8 scoop, portion 1/2 cup of farro into a serving bowl.  Using a 4 oz. ladle, top with 1/2 cup of lemon pepper sauce. Top with 4 oz. seared chicken breast. Serve immediately.

Indulge in a zesty lemon pepper chicken served over a bed of herbed farro made with our Campbell's® No Salt Added Condensed Cream of Chicken soup.

  • Total time: 30 minutes
  • Servings: 16
Ingredient Weight Measure
boneless, skinless chicken breast , yield from 1 ounce raw 86
Italian seasoning 3 tbsp.
olive oil 0.333 cup
onion , sliced 5.000 oz. 1 cup
garlic , peeled, chopped 1 tbsp.
black pepper , ground 1 tbsp.
Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce 1 can
reduced fat (2%) milk 1 cup
Swanson® Unsalted Chicken Stock 2 cup
white wine vinegar 4 tbsp.
fresh parsley , chopped 2 tbsp.
garlic powder 2 tsp.
lemon juice 0.333 cup
cooked farro 44.000 oz. 8 cup
frozen mixed vegetable medley , heated according to package directions 14.000 oz. 3 cup
1. Marinade chicken with 1-1/2 tablespoons Italian seasoning.  Let stand for 15 minutes.

2. ​Heat 2 tablespoons of oil in a large pan. Add chicken and sear until cooked through, about 8 minutes. Reserve.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
2. Heat 2 tablespoons of oil in a large pot. Add onions. Cook for 3 minutes.

3. Add garlic. Cook for 2 minutes.

4. Add remaining Italian seasoning, black pepper, Campbell’s® Condensed No Salt Added Cream of Chicken Soup, milk and Swanson® Unsalted Chicken Stock. Simmer on low for 10 minutes.

5. Add white wine vinegar, herbs, garlic powder and 2 tablespoons + 1 teaspoon lemon juice. Simmer for 5 minutes.
6. Mix warm, prepared farro and mixed vegetables in bowl with remaining olive oil, remaining lemon juice and parsley. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


7. To Serve: Using a #8 scoop, portion 1/2 cup of farro into a serving bowl.  Using a 4 oz. ladle, top with 1/2 cup of lemon pepper sauce. Top with 4 oz. seared chicken breast. Serve immediately.

Made with:

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