Butternut Squash Noodle, Kale & Rotisserie Chicken Skillet

This Paleo-friendly "noodle" skillet meal is a quick and easy dinner fix.


2 cups

Rotisserie chicken, from the deli

1 Tbsp.


1 cube

Minced garlic, frozen

2 cups

Chopped kale, packed

10 oz.

Butternut squash noodles

1/2 cup

Chicken stock


  1. In a large skillet melt the butter over low heat. Add the garlic and cook for 1 minute.

  2. Add the rest of the ingredients, increase the heat to medium, and cook for 10 minutes, stirring occasionally.

  3. Remove from heat, season with salt and pepper as desired, and serve.