Description
A comforting autumn chicken dinner featuring tender chicken thighs, creamy cheese tortellini, and roasted seasonal vegetables.
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 1 tablespoon of olive oil, salt, and pepper. Spread it evenly on a parchment-lined baking sheet and roast for 30 minutes.
- Toss the halved Brussels sprouts with the remaining oil, salt, and pepper, and roast on a separate sheet for 20-30 minutes until golden brown and tender.
- Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain the water and set the cooked pasta aside.
- Slice your chicken thighs into thin strips and season them with smoked paprika, salt, and black pepper. Heat a large cast-iron skillet over medium heat for 3 minutes.
- Add 1 tablespoon of olive oil and sear the chicken in a single layer for 4 minutes without moving it. Flip the chicken and continue cooking until fully cooked through, about 4-5 more minutes. Set it aside.
- Melt the butter in the same skillet over low-medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and soft.
- Add the cooked tortellini to the skillet, tossing to coat in the garlic butter. Return the cooked chicken to the pan, then gently fold in your roasted butternut squash and Brussels sprouts. Top with fresh thyme, adjust seasoning, and serve immediately.
Notes
You can roast the vegetables a day ahead and store them in the fridge. It tastes great reheated!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 6g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 70mg