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, peeled and seeded butternut squash
• 1 Tbsp minced garlic
• 1 can low-sodium chicken broth
• 1 tsp minced fresh sage and thyme*
• 1 fair pinch nutmeg
• Salt and freshly ground black pepper
• 1/2 cup half and half
• 1 pkg refrigerated three cheese tortellini )
• 4 cups chopped kale ,
• 1/3 cup packed finely shredded parmesan cheese

Directions

1. Heat a 12-inch non-stick skillet (with tall sides) or a saute pan over medium-high heat.
2. 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.
3. 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).
4. Add in onion and saute 3 minutes then add in squash and garlic and saute 2 minutes.
5. 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.
6. Cover and simmer 10 – 12 minutes until squash is nearly tender.
7. 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.
8. Turn off heat. Toss in parmesan cheese and half of the bacon. Season with a little more salt as needed.
9. 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.