Butternut Squash, Farro, and Kale

This simple mixture of squash, farro, and kale uses prepared cream of chicken soup for a meal that is both super-fast and surprisingly good.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 399 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.