Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups quick-cooking farro
  • 2 1/2 cups low-sodium (fat-free chicken broth)
  • 2 precooked Italian chicken sausages (cut into half-circles)
  • 1 1/2 teaspoon olive oil
  • 2 cloves garlic (minced)
  • 1 1/2 cups grape tomatoes
  • 1 1/2 cups packed arugula
  • 1/2 teaspoon ground pepper
  • 1/8 teaspoon salt
  • 1/4 cup grated Parmesan cheese

Instruction

  • Combine the farro and chicken broth in a medium saucepan. Cook according to package directions. Fluff with a fork and drain, reserving the liquid.
  • Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add the sausages and cook, stirring occasionally, until the sausages are starting to brown, 7 to 8 minutes. Transfer the sausages to a bowl.
  • Heat the olive oil in the same skillet. Add the garlic and cook, stirring constantly, for 15 seconds. Add the tomatoes and cook for 1 minute.
  • Add ¼ cup plus 2 tablespoons of the reserved farro cooking liquid, cover and reduce the heat to medium. Cook until the tomatoes are softened, about 3 minutes. Press the tomatoes with the back of a wooden spoon so that they burst.
  • Add 2 additional tablespoons of the reserved cooking liquid and stir in the farro, cooked sausage and arugula.
  • Transfer the farro to a serving dish and top with the Parmesan cheese.