Sheet Pan Chicken & Farro Bowls

Ingredients

• 1-1/2 pounds small boneless skinless chicken breasts
• 3 tablespoons Bertolli^® Cooking Olive Oil 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