One Pan Creamy Tortellini with Butternut Squash Kale and Bacon
This is such a hearty and satisfying fall tortellini dinner! The flavors here all pair so well together. And bonus, it's all cooked in one pan so you don't have a mess of a kitchen to clean up afterward.
Ready in: 50minutes
6slices bacon, chopped
1cupchopped yellow onion
3cups1/2-inch diced, peeled and seeded butternut squash
1 Tbspminced garlic
1(14.5 oz)can low-sodium chicken broth
1tspminced fresh sage and thyme*
Salt and freshly ground black pepper
1/2cuphalf and half
1 (9 oz) pkg refrigerated three cheese tortellini (use one that cooks within 7 - 10 minutes)
4cups (4 oz)chopped kale (thick ribs removed), rinsed and drained
1/3cuppacked finely shredded parmesan cheese
Heat a 12-inch non-stick skillet (with tall sides) or a saute pan over medium-high heat.
Add bacon and cook turning occasionally until crisp, about 5 - 7 minutes. Press bacon up against sides of pan to drain rendered fat back into pan.
Transfer bacon to a plate lined with paper towels while leaving drippings in pan. There should be 2 Tbsp (if not you can add a little olive oil).
Add in onion and saute 3 minutes then add in squash and garlic and saute 2 minutes.
Pour in chicken broth and add thyme, sage and nutmeg. Season with a pinch of salt and some pepper. Bring to a boil then reduce heat to medium-low.
Cover and simmer 10 - 12 minutes until squash is nearly tender.
Pour in half and half then toss in tortellini. Sprinkle kale evenly over top, cover with a snug lid and simmer until tortellini is cooked through, about 8 minutes, tossing once halfway through.
Turn off heat. Toss in parmesan cheese and half of the bacon. Season with a little more salt as needed.
Top with remaining bacon and serve warm.
*I recommend buying the poultry herb blend so you don't have to purchase both separately. You could try a heaped 1/4 tsp dried of each as a sub.
Recipe source: Cooking Classy
Prep time saving tip: buy pre-cut fresh butternut squash.