- 1 (16 ounce) package steam-in-bag, frozen butternut squash cubes (such as Archer Farms®)
- 1 (8.8 ounce) package cook-in-bag, quick-cooking farro
- olive oil, or to taste
- 1 clove garlic, or to taste, crushed
- 1 bunch kale, roughly chopped
- 1 1/2 skinless, boneless chicken breast halves
- 1 1/2 cups cream of chicken soup
- 1/4 cup golden raisins, or to taste
- 1/4 cup pine nuts, or to taste
- salt to taste
- 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.