Butternut Squash, Farro, and Kale
Super fast and surprisingly good. Add goat cheese if desired.
steam-in-bag, frozen butternut squash cubes
1
(16 ounce) package
cook-in-bag, quick-cooking farro
1
(8.8 ounce) package
olive oil, or to taste
garlic, or to taste, crushed
1
clove
kale, roughly chopped
1
bunch
skinless, boneless chicken breast halves
1 ½
cream of chicken soup
1 ½
cups
golden raisins, or to taste
¼
cup
pine nuts, or to taste
¼
cup
salt to taste
 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.
