Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts
A delightful dish capturing the essence of autumn, featuring roasted butternut squash, tender chicken, and crispy Brussels sprouts.
Ingredients
Main ingredients
- 2 pieces Chicken breasts Boneless, skinless
- 1 package Tortellini Use your favorite type, fresh or frozen
- 1 medium Butternut squash Cut into bite-sized pieces
- 2 cups Brussels sprouts Trimmed and halved
Seasoning and oils
- 3 tablespoons Olive oil Divided for roasting and sautéing
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 cloves Garlic Minced
- 1/2 cup Parmesan cheese Grated for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash and Brussels sprouts into bite-sized pieces.
- Toss them with olive oil, salt, and pepper on a baking sheet.
Cooking
- Roast in the oven for about 25 minutes or until tender.
- While the vegetables roast, cook the tortellini according to package instructions.
- In a skillet, sauté minced garlic in olive oil until fragrant.
- Add in diced chicken breasts and cook until browned and cooked through.
- Combine the roasted vegetables, cooked tortellini, and chicken in the skillet.
- Stir in grated Parmesan cheese and mix well.
- Serve hot and enjoy!
Notes
For a spicy kick, consider adding crushed red pepper. Customize with spinach or kale. A squeeze of lemon juice adds brightness.