In a frying pan, heat 5 tbsp of the oil with one sprig of rosemary, garlic and chili, letting it sizzle for a minute. Stir in the squash letting it all cook for 3-4 minutes, 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, 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 package instructions and drain, reserving ½ cup of the pasta cooking water. Add Tortelloni to the vegetables and toss one minute over high heat adding pasta water a little at a time.
Garnish with crispy chicken stripes and more black pepper and serve.