Heat a large pan to medium. Add 2 tbsp olive oil, chicken, oregano and 1 tsp each of salt and pepper. Saute til chicken is no loner pink in middle.
Cook rotini pasta according to package instructions.
Remove chicken from pan, but retain any juice. Reduce heat to medium low, then add carrots, garlic, zucchini, and squash, 2 tbsp olive oil, and 1 tsp salt and pepper. Saute til vegetables are just harder than you like, then add in the kale and continue for 5 more minutes.
