Italian Rotisserie Chicken, Vegetables & Farro

Rotisserie chicken combines with a mix of vegetable favorites and slow cooked Italian farro to complete this delicious recipe.



Rotisserie chicken, from the deli, shredded

1 Tbsp.

Olive oil

8 oz.

Mushrooms, sliced

2 cups

Kale, chopped

1 cup

Cherry or grape tomatoes, halved


Salt and pepper to taste


Italian or greek vinaigrette, to taste


  1. 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.

  2. 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.

  3. Remove from heat and season with salt, pepper and vinaigrette. Serve warm.