Best 5 Pesto Farro With Chicken Smoked Mozzarella And Tomatoes Recipes
In search of a delectable and tantalizing dish that harmonizes the vibrant flavors of pesto, farro, chicken, smoked mozzarella, and tomatoes? Look no further! Our culinary journey will guide you through the steps of crafting this extraordinary dish, promising an explosion of taste in every bite. Immerse yourself in the vibrant green hues of the pesto, the nutty texture of farro, the succulent tenderness of chicken, the rich smokiness of mozzarella, and the refreshing tanginess of tomatoes. Prepare to embark on a flavor-filled adventure that will leave your taste buds craving more.
Let's cook with our recipes!
FARRO WITH BLISTERED TOMATOES, PESTO AND SPINACH
Here is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal. Make it with fresh-from-the-market cherry tomatoes when they're in season, but during the rest of the year, use grape tomatoes, as they tend to be more flavorful than cherry during the colder months. If you'd like, substitute arugula, or cooked broccoli rabe or kale, for the spinach. It tastes delicious warm or cold the next day - and topping it with shrimp, chicken or scallops can make it feel new again. Before reheating, add a bit more spinach, drizzle it with a little olive oil and give it a good stir.
Provided by Yasmin Fahr
Categories dinner, weekday, grains and rice, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Bring a large covered pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 30 minutes.
- Meanwhile, on a sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 25 to 30 minutes.
- When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto. Add the lemon zest and juice, then stir in the spinach. Set aside to cool slightly.
- Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed. Add the cheese, if using, then garnish with herbs and serve.
GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 3 mini pizzas
Number Of Ingredients 10
Steps:
- Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
- Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
- Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.
SMOKED MOZZARELLA AND PESTO SANDWICH
Just made this for myself and it was so amazing that I had to share my recipe! Use fresh smoked mozzarella and not the American version of that stiff mozzarella. Can be found in gourmet and specialty shops. I also add Provolone, but havarti, Swiss or yogurt cheese can also be used. You can make just one sandwich or use a long sourdough or French roll for a semi-large gathering.
Provided by veggigoddess
Categories World Cuisine Recipes European Italian
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Spread a thin layer of pesto sauce onto one side of one piece of bread. Spread a thin layer of mayonnaise onto one side of the other piece of bread. Sprinkle Parmesan cheese over the pesto and mayonnaise. Layer the provolone and mozzarella cheese onto one slice, top with lettuce and tomato, and the other slice of bread.
Nutrition Facts : Calories 603.2 calories, Carbohydrate 34.8 g, Cholesterol 57.3 mg, Fat 39.7 g, Fiber 2.9 g, Protein 28.2 g, SaturatedFat 14.3 g, Sodium 1145.3 mg, Sugar 3.6 g
SHEET PAN CHICKEN WITH MOZZARELLA, PESTO, AND BROCCOLI
Easy one-dish chicken dinner baked on a sheet pan with broccoli and tomatoes.
Provided by BMG
Categories 100+ Everyday Cooking Recipes Sheet Pan Dinner Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large rimmed baking sheet.
- Place chicken on the prepared baking sheet and sprinkle with garlic salt and black pepper. Spread pesto over chicken and top with tomatoes and cheese.
- Toss broccoli and oil together in a bowl. Place broccoli around chicken on the baking sheet. Sprinkle salt and pepper on top.
- Bake in the preheated oven until broccoli is tender and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 283.7 calories, Carbohydrate 4.7 g, Cholesterol 81.9 mg, Fat 15 g, Fiber 1.5 g, Protein 32.1 g, SaturatedFat 4.8 g, Sodium 762.3 mg, Sugar 1.3 g
PESTO FARRO WITH CHICKEN, SMOKED MOZZARELLA AND TOMATOES
Steps:
- Cook the farro according to the package instructions.
- In a large bowl, combine the warn farro with the tomatoes, pesto, diced chicken and lemon zest and juice. Season with salt and pepper. Stir in the mozzarella last so that it maintains its shape and doesn't melt completely. Serve with a sprinkle of grated Parmesan.
Tips:
- For a delicious vegetarian version of this recipe, omit the chicken and add a cup of cooked chickpeas or lentils.
- Add a handful of chopped fresh herbs like basil, oregano, or thyme to the pesto for an extra layer of flavor.
- If you don't have farro, you can substitute another whole grain like brown rice, quinoa, or barley.
- If you don't have smoked mozzarella, you can use regular mozzarella or another melty cheese.
- Serve this dish with a side of crusty bread or a simple green salad.
Conclusion:
This pesto farro with chicken, smoked mozzarella, and tomatoes is a delicious and easy-to-make meal that's perfect for a weeknight dinner or a casual lunch. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a new and exciting way to cook farro, give this recipe a try. You won't be disappointed!
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