Farro & Grilled Chicken Bowl

• Balsamic-Roasted Grapes
• 1 gal. seedless red grapes Target 1 lb For $2.99 thru 02/06
• 3 qt. Vidalia onions, medium dice
• 1-1/2 cups Kraft Balsamic Vinaigrette Dressing
• 1/4 cup fresh rosemary, finely chopped
• 1 Tbsp. cracked black pepper
• Farro & Grilled Chicken Bowl
• 1/2 cup olive oil
• 1 gal. boneless skinless chicken breasts, grilled, cut into strips
• 1-1/2 qt. portobello mushrooms, gills removed, grilled and diced
• 6 Tbsp. garlic, very thinly sliced
• 1-1/2 gal. kale (loosely packed), chopped
• 1-1/2 cups canned 25%-less-sodium chicken broth
• 3/4 cup Kraft Balsamic Vinaigrette Dressing
• 1-1/2 gal. hot cooked farro
• 3/4 cup Kraft 100% Parmesan Grated Cheese

1. Balsamic-Roasted Grapes: Combine ingredients; spread onto bottom of parchment-lined full-sheet pan (or onto bottom of lined half-sheet pan for trial recipe).
2. Bake in 375 degrees F (190 degrees C) standard oven 30 to 40 min.
3. or until roasted, stirring occasionally.
4. Cool.
5. Refrigerate until ready to use.
6. For each serving: Heat 1 tsp.
7. (5 mL) oil in medium skillet on medium heat.
8. Add 3/4 cup (75 mL) chicken, 1/4 cup (50 mL) mushrooms and 1 tsp.
9. (5 mL) garlic; stir.
10. Cook 2 to 3 min.
11. or until mixture is heated through and garlic is lightly browned, stirring frequently.
12. Add 1/2 cup (125 mL) Balsamic-Roasted Grapes, 1 cup (250 mL) kale, 1 Tbsp.
13. (15 mL) chicken broth and 1-1/2 tsp.
14. (7 mL) dressing; cook 2 to 3 min.
15. or until mixture is heated through and kale is wilted, stirring constantly.
16. Spoon 1 cup (250 mL) farro into serving bowl; make well in centre with back of spoon.
17. Top with chicken mixture; sprinkle with 1-1/2 tsp.
18. (7 mL) cheese.

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Taken from www.kraftrecipes.com/recipes/farro-grilled-chicken-bowl-144575.aspx (may not work)