Butternut Squash, Farro, and Kale

Tear a vent into the corner of the bag of butternut squash cook in microwave oven until tender about 5 minutes or as stated on package.

Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed about 90 seconds or as stated on package.

Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant 1 to 2 minutes; add kale and cook until wilted 3 to 5 minutes.

Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center 5 to 7 minutes.

Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through 5 to 10 minutes.