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Chicken Tortellini with Kale – a 15 minute recipe

Servings 6 servings


  • 2 Tbs. butter
  • 1-2 Tbs. olive oil
  • 3-5 garlic cloves crushed
  • 10 oz kale chopped
  • 1/2 cup white wine or water
  • salt and pepper to taste
  • crushed red pepper flakes optional
  • 24 oz cheese tortellini
  • 2-3 cups cooked chicken warmed
  • cooking water from tortellini
  • 1/2 - 1 cup shaved Parmesan


  • 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.