Fast & Easy

Italian Chicken & Vegetable Skillet

with Garlic-Herb Farro & Fontina

40 MIN

4 Servings

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From the Test Kitchen

This comforting skillet features tender bites of Italian-seasoned chicken, bell pepper, and more simmered in a bold Calabrian chile and tomato sauce. You'll top the skillet with a layer of melty fontina cheese and serve it over hearty farro finished with our garlic-herb butter.
10 Points value per serving
To learn more about WW's Points program, visit ww.comHey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
1 cup Semi-Pearled Farro
2 Tbsps Capers
1 8-Oz Can Tomato Sauce
4 oz Shredded Fontina Cheese
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
5 oz Baby Spinach
1 Yellow Onion
1½ tsps Calabrian Chile Paste
2 Tbsps Tomato Paste
1 oz Garlic & Herb Flavored Butter
2 Bell Peppers

step-by-step

instructions

Cook Along

1 Cook the farro

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the butter; stir until melted and combined. Taste, then season with salt and pepper if desired.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and small dice the onion. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise.

3 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning; toss to coat. In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Start the skillet

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the tomato paste, capers, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.

5 Finish the skillet & serve your dish

Add the tomato sauce (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and slightly thickened. Add the spinach and cooked chicken; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the spinach is wilted. Turn off the heat. Evenly top the skillet with the cheese. Cover with foil and let stand until the cheese is melted. Serve the finished farro topped with the finished skillet. Enjoy!