Italian Rotisserie Chicken, Vegetables & Farro
Rotisserie chicken, from the deli, shredded
Cherry or grape tomatoes, halved
Salt and pepper to taste
Italian or greek vinaigrette, to taste
In a large sauté pan, sauté the mushrooms in the oil over medium high heat, stirring frequently. When mushrooms are browned, turn off the heat and add the kale. Cover for 5 minutes.
Add the tomatoes and chicken to the pan. Heat the pan over medium heat while gently stirring until the chicken is warm and the tomatoes begin to soften.
Remove from heat and season with salt, pepper and vinaigrette. Serve warm.