spinach and artichoke farro bowl with chicken and mushrooms

Ingredient:

• 1 cup pearled farro, rinsed and drained
• 2 cups water, or as needed to cover
• 3 tablespoons all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 tablespoons olive oil, divided
• 2 pounds skinless, boneless chicken breasts, cut into 1-inch strips
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 (16 ounce) package sliced fresh mushrooms
• 1 cup low-sodium chicken broth
• 4 cups baby spinach leaves
• 1 ½ cups marinated artichoke hearts, drained and coarsely chopped
• ½ cup freshly grated Parmesan cheese
• ½ cup plain Greek yogurt
• 4 ounces cream cheese
• 1 ½ teaspoons Italian seasoning
• salt and freshly ground black pepper to taste