butternut squash, farro, and kale

Ingredients

• Servings: 6
• 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 1/2 skinless, boneless chicken breast halves
• 1 1/2 cups cream of chicken soup
• 1/4 cup golden raisins, or to taste
• 1/4 cup pine nuts, or to taste
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.
• 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.
• 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.
• 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.
• 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.