In a frying pan, heat 5 tbsp of the oil with one sprig of rosemary, garlic and chilli, letting it sizzle for a minute. Stir in the squash letting it all cook for 3-4 mintutes, then add the cubed potato and cook for another 4-5 minutes until lightly golden. Season with salt and pepper to taste.
In a separate frying pan heat the remaining oil and rosemary and sauté the chicken stripes until golden and crispy, about 3-4 minutes. Season to taste.
In the meantime, cook the Tortelloni according to the instructions on the pack then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the vegetables and toss gently for a minute, adding the cooking water to loosen the sauce.
Divide Tortelloni among the plates, garnish with crispy chicken stripes and more black pepper and serve.