Butternut Squash, Farro, and Kale recipe

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Ingredients

1 (16 ounce) package steam-in-bag, frozen butternut squash cubes (such as Archer Farms®)
1 (8.8 ounce) package cook-in-bag, quick-cooking farro
olive oil, or to taste
1 clove garlic, or to taste, crushed
1 bunch kale, roughly chopped
1 ½ skinless, boneless chicken breast halves
1 ½ cups cream of chicken soup
¼ cup golden raisins, or to taste
¼ cup pine nuts, or to taste
salt to taste

Nutrition Info

398.9 calories
carbohydrate: 56.8 g
cholesterol: 22.1 mg
fat: 12.7 g
fiber: 6.1 g
protein: 18.2 g
saturatedFat: 2.3 g
servingSize: -
sodium: 492.4 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.

  2. Tear a vent into the corner of the bag of farro, cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.

  3. Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes, add kale and cook until wilted, 3 to 5 minutes.

  4. Stir squash and farro together with the garlic, season with salt. Add chicken to the squash mixture, cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.

  5. Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture, cook until everything is heated through, 5 to 10 minutes.

Recipe Yield

6 servings

Recipe Note

Super fast and surprisingly good. Add goat cheese if desired.

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