Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts

Ingredients

• 1 pound boneless, skinless chicken breasts, cubed
• 1 medium butternut squash, peeled and diced (about 4 cups)
• 2 cups Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 12 ounces cheese tortellini (fresh or frozen)
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the diced butternut squash and halved Brussels sprouts. Drizzle with olive oil, then season with salt, pepper, garlic powder, and thyme. Toss until evenly coated.
3. Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through.
4. While the vegetables are roasting, heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil and the cubed chicken. Season with salt and pepper and cook for about 6-8 minutes until browned and cooked through.
5. Once the chicken is done, add the roasted vegetables to the pot. Pour in the chicken broth and heavy cream, stirring gently to combine. Bring to a simmer.
6. Stir in the tortellini and Italian seasoning. Cook according to package instructions, about 3-5 minutes until tender.
7. Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning as needed.
8. Ladle the Autumn Chicken Tortellini into bowls and garnish with fresh parsley before serving.

Nutrition