Sheet Pan Chicken & Farro Bowls - Bertolli

Ingredients

• 1-1/2 pounds small boneless skinless chicken breasts
• 3 tablespoons Bertolli® Olive Oil Light Taste (divided)
• 1 large red onion, (cut into 1/2-inch wedges)
• 1/2 pound butternut squash, (peeled, cut into 1-inch pieces )
• 1/2 pound Brussels sprouts, (halved)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1-1/2 cups quick-cooking farro (about 9 ounces)
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 1 jar (15 ounces) Bertolli® Organic Garlic Alfredo Sauce (divided)
• 1/3 cup shredded Parmesan cheese