Chicken Tortellini Skillet with Butternut Squash + Kale
Packed with cheese tortellini, chicken, and lots of butternut squash and fresh kale, this healthier tortellini skillet is an entire easy dinner-in-one that your family won't be able to get enough of!
Servings 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
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!
Serving: 8g | Calories: 348kcal | Carbohydrates: 26.5g | Protein: 28.4g | Fat: 14.4g | Saturated Fat: 4.9g | Polyunsaturated Fat: 9.5g | Cholesterol: 77mg | Sodium: 374mg | Fiber: 2.9g | Sugar: 2.6g