Description
As the leaves start to turn and the air grows crisp, there’s no better way to welcome the fall season than with a warm, hearty dish that combines all the rich and comforting flavors of autumn. This recipe for Autumn Chicken and Tortellini with Roasted Vegetables brings together tender chicken, creamy tortellini, and sweet roasted vegetables, all beautifully spiced and perfectly paired to create a truly comforting meal that’s ideal for a cozy night in.
Ingredients
Roasted Butternut Squash:
3 cups butternut squash, peeled, seeded, cubed
1 tablespoon olive oil
Salt and pepper to taste
Roasted Brussels Sprouts:
12 oz Brussels sprouts, halved
2 tablespoons olive oil
Salt and pepper to taste
Chicken and Tortellini:
9 oz cheese tortellini
1 lb chicken thighs, skinless, boneless
1 teaspoon smoked paprika
¼ teaspoon salt
Freshly ground black pepper, to taste
2 tablespoons olive oil
3 tablespoons butter
5 cloves garlic, minced
Fresh thyme, to garnish
Instructions
Roasted Butternut Squash:
Preheat the oven to 400 F.
In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper.
Spread the squash on a parchment-lined baking sheet. Roast for 30 minutes.
Roasted Brussels Sprouts:
In the same oven, prepare the Brussels sprouts tossed in olive oil, salt, and pepper on another baking sheet.
Roast for 20-30 minutes.
Chicken and Tortellini:
Boil tortellini according to package instructions; drain.
Season chicken thighs with smoked paprika, salt, and pepper.
In a skillet, heat olive oil and cook chicken until seared and fully cooked.
Remove chicken, add butter and garlic to the skillet, and sauté until fragrant.
Add back the tortellini, mix in the garlic butter, then reintroduce the chicken.
Mix in roasted vegetables, garnish with fresh thyme, and serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 600 kcal