One Pan Creamy Tortellini with Butternut Squash Kale and Bacon
Ingredients
-
6
slices
bacon
-
1
cup
chopped yellow onion
-
3
cups
1/2-inch diced butternut squash
-
1
Tbsp
minced garlic
-
1
can (14.5 oz)
low-sodium chicken broth
-
1
tsp
minced fresh sage
-
1
tsp
minced fresh thyme
-
1
pinch
nutmeg
-
to taste
salt and freshly ground black pepper
-
½
cup
half and half
-
1
pkg (9 oz)
refrigerated three cheese tortellini
-
4
cups
chopped kale
-
⅓
cup
finely shredded parmesan cheese
Instructions
- Heat a skillet over medium-high heat and cook the bacon until crisp, then transfer to a plate, leaving the drippings in the pan.
- Sauté the onion for 3 minutes, then add the squash and garlic, cooking for an additional 2 minutes.
- Pour in the chicken broth and add the thyme, sage, nutmeg, salt, and pepper. Bring to a boil, then reduce to medium-low heat.
- Cover and simmer for 10-12 minutes until the squash is nearly tender.
- Add the half and half and tortellini, then sprinkle the kale on top. Cover and simmer until the tortellini is cooked through, about 8 minutes, tossing halfway.
- Turn off the heat and stir in the parmesan cheese and half of the bacon. Adjust seasoning if needed.
- Top with the remaining bacon and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
505
Total fat
25g
Total carbohydrates
50g
Total protein
16g
Sodium
688mg
Cholesterol
62mg
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