Easy Autumn Chicken and Vegetables
This Easy Autumn Chicken and Vegetables dish celebrates the flavors of fall with tender chicken, vibrant roasted vegetables, and flavorful cheese tortellini.
Servings: 4
Ingredients
Roasted Vegetables
- 2.5 cups cubed butternut squash peeled and seeded
- 10 oz Brussels sprouts trimmed and halved
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Protein and Pasta
- 1 lb boneless chicken thighs cut into bite-sized pieces
- 8 oz cheese tortellini
- 1 teaspoon smoked paprika
- 1 tablespoon unsalted butter
- 4 cloves minced garlic
- 1 tablespoon fresh thyme leaves for garnish
Instructions
Preparation Steps
- Preheat your oven to 425°F (220°C). In a bowl, combine the cubed butternut squash and Brussels sprouts. Drizzle with 2 tablespoons of olive oil, the sea salt, and black pepper. Toss to coat well.
- Spread the vegetables evenly on a lined baking sheet. Roast them in the oven for about 25 minutes, or until they are tender and slightly caramelized. Remove from the oven and set aside.
- While the vegetables are roasting, bring a pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, then add the chicken pieces. Season with smoked paprika, salt, and pepper.
- Cook the chicken for about 6-8 minutes, stirring occasionally, until golden brown and cooked through. Toss in the cooked tortellini, combining thoroughly with the chicken and garlic.
- Finally, fold in the roasted vegetables into the skillet with the chicken and tortellini. Garnish with fresh thyme and adjust seasoning if necessary before serving.