Description
A cozy and comforting autumn dish featuring tender chicken, cheesy tortellini, and roasted butternut squash and Brussels sprouts.
Ingredients
Scale
- 3 cups butternut squash, peeled and cubed
- 12 oz Brussels sprouts, halved
- 3 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 9 oz cheese tortellini
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 tablespoon fresh thyme
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F. In a bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Spread them evenly on a parchment-lined baking sheet and roast for 30 minutes. Meanwhile, toss the halved Brussels sprouts with oil, salt, and pepper, and roast them on a separate sheet for 20-30 minutes until golden brown.
- Bring a large pot of salted water to a rolling boil. Cook the cheese tortellini according to the package instructions until al dente. Drain and set aside until ready to combine.
- Slice your chicken thighs into thin strips. Season them with smoked paprika, salt, and black pepper. Heat a large cast-iron skillet over medium heat for 3 minutes. Add olive oil and sear the chicken in a single layer for 4 minutes without moving it, allowing for a golden crust to form. Flip and cook until fully cooked through, then set aside.
- Melt the butter in the same empty skillet over low-medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and soft, making sure not to burn the garlic.
- Add the cooked tortellini in the skillet, tossing to coat in the creamy garlic butter. Return the cooked chicken to the pan, and gently fold in your roasted butternut squash and Brussels sprouts. Top with fresh thyme, adjust seasoning, and serve immediately for a soul-warming meal!
Notes
Make-Ahead: Roast the vegetables ahead of time and prepare the chicken earlier in the day. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 4g
- Sodium: 480mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 120mg