Butternut Squash Noodle, Kale & Rotisserie Chicken Skillet
This Paleo-friendly "noodle" skillet meal is a quick and easy dinner fix.
Ingredients
Serves4
2 cups | Rotisserie chicken, from the deli |
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1 Tbsp. | Butter |
1 cube | Minced garlic, frozen |
2 cups | Chopped kale, packed |
10 oz. | Butternut squash noodles |
1/2 cup | Chicken stock |
Directions
In a large skillet melt the butter over low heat. Add the garlic and cook for 1 minute.
Add the rest of the ingredients, increase the heat to medium, and cook for 10 minutes, stirring occasionally.
Remove from heat, season with salt and pepper as desired, and serve.