Chicken and Tortellini with Autumn Roasted Vegetables
This vibrant and flavorful Garlic Butter Tortellini and Chicken with Roasted Vegetables highlights smoked paprika chicken, cheese tortellini, and a rich garlic butter sauce. The star ingredients are seasonal fall veggies: roasted butternut squash and Brussels sprouts. This cozy dish is sure to become a new family favorite this autumn!
Ingredients
Roasted Butternut Squash
- 4 cups cubed butternut squash
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp garlic powder
- ½ tsp paprika
Roasted Brussels Sprouts
- 4 cups brussels sprouts halved
- 2 tbsp olive oil
- 1 tsp salt
Tortellini
- 12 oz cheese tortellini
- 3 tbsp butter
- 2 tsp grated garlic
- ¼ cup white wine
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh thyme
- ¼ cup parmesan cheese
Chicken
- 1 ½ lbs chicken breast or boneless thighs
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp extra virgin olive oil
Instructions
Roasted Butternut Squash
- Preheat oven to 400 F. Make sure the butternut squash is peeled, seeded, and cubed.
- In a large bowl, toss cubed butternut squash with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.
- Roast on the middle rack in the preheated oven at 400 F for about 30 minutes. Remove from oven.
Roasted Brussels sprouts
- Preheat oven to 400 F. Trim ends of Brussels sprouts and slice in half.
- In a medium bowl, toss Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a parchment paper-lined baking sheet in one layer, without overcrowding.
- Roast on the middle rack in the preheated oven at 400 F for 20 or 30 minutes. You can roast them at the same time you roast butternut squash. Remove from the oven.
Chicken and tortellini
- Bring a large pot of water to boil. Add tortellini and cook according to the package instructions. Drain and set aside.
- Slice skinless, boneless chicken breast or thighs into thin strips. Drizzle with olive oil and season with smoked paprika, garlic powder, salt, black pepper.
- Heat an empty large cast-iron skillet over medium heat for 3 minutes. Add 2 tablespoons of olive oil. Add sliced chicken in a single layer. Sear in batches to avoid overcrowding. Cook the chicken on medium heat for 4 minutes, without moving it at all so that it sears nicely.
- Flip the chicken slices over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. Remove the chicken from the skillet to a plate.
- To the same, now empty, cast-iron skillet, melt 3 tbsp butter and then add grated garlic. Cook for just 30 seconds and then deglaze the pan with ¼ cup of white wine, working any brown bits from the base of the pan.
- Add cooked tortellini and 2 tbsp of olive oil, 1 tbsp fresh thyme leaves, and ¼ cup grated parmesan cheese. Toss to coat thoroughly with the garlic butter sauce on low-medium heat.
- Add back cooked chicken and stir to coat the chicken with the garlic butter sauce on low-medium heat. Remove from heat.
- Add roasted butternut squash and roasted Brussels sprouts to the skillet with cooked chicken and cooked tortellini. If you use a large skillet, everything should fit. If not, work in batches.
- Taste, add more salt and pepper, cheese or thyme if desired. Serve warm and enjoy.
Nutrition
Serving: 6g
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