Description
A cozy and comforting 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
- Roast the Seasonal Vegetables: Preheat your oven to 400 F. In a bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 30 minutes. Toss the halved Brussels sprouts with the remaining olive oil, salt, and pepper, and roast on a separate sheet for 20-30 minutes until golden brown and crispy.
- Prepare the Tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside until you’re ready to combine.
- Sear the Chicken: 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 a drizzle of olive oil and sear the chicken in a single layer for about 4 minutes without moving them, ensuring a luscious, golden crust. Flip and cook until fully cooked through, then set aside.
- Create the Garlic Butter Sauce: In the same empty skillet, reduce heat to low-medium and melt 3 tablespoons of butter. Add the minced garlic, sautéing for 1-2 minutes until fragrant and soft—be careful not to burn that lovely garlic!
- Combine and Serve: Add the cooked tortellini to the skillet, tossing to coat in the garlic butter. Return the prepped chicken to the pan, then gently fold in your roasted butternut squash and Brussels sprouts. Top with fresh thyme, adjust the seasoning to taste, and serve immediately.
Notes
You can prep vegetables and chicken ahead of time for quicker cooking. If butternut squash is not available, sweet potatoes or carrots can be used as substitutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 530
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg