Ingredients

The following ingredients have 8 Servings
  • 1 lb boneless skinless chicken breasts (cut into 1-in cubes)
  • 1 medium onion (finely diced)
  • 3 cloves garlic (minced)
  • 2 cups butternut squash (peeled and cut into 1-in cubes)
  • 2 tablespoons olive oil
  • 2 cups fresh kale leaves
  • 12 oz cooked tortellini pasta
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese

Instruction

  • In a dutch oven or large skillet over medium high heat, saute chicken, onion, garlic, and squash in oil until chicken is no longer pink and squash is tender, about 10 minutes. Stir in kale until wilty and reduce heat to medium low.
  • Stir in cooked tortellini, vinegar, and season pasta with salt and pepper to taste. Top tortellini with Parmesan cheese. Cover and let stand 5 minutes. Remove from heat and serve. Enjoy!