Start boiling water for the tortellini.
Cook garlic in oil and butter in a large skillet over medium heat.
Add kale gradually, stirring and adding more as it cooks down and will fit in the skillet.
Pour wine or water into skillet and continue to cook kale. Season with salt, pepper and red pepper flakes.
Start cooking the tortellini in the boiling water for the time the package suggests.
Ladle out some cooking water from the tortellini, then drain the pasta.
Stir the pasta, chicken and kale together. Add a bit of cooking water if it seems too dry.
Stir in 1/2 - 1 cup of Parmesan.
Serve.