Ingredients
Scale
- 1 lb cheese tortellini (fresh or frozen)
- 1 lb chicken breast, cut into bite-sized cubes
- 3 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 cup beef broth (low sodium)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Red pepper flakes (optional, for a little heat)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash and halved Brussels sprouts on a large baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly.
- Roast the vegetables for 20-25 minutes, or until they are tender and the edges are lightly browned. Set them aside.
- While the vegetables roast, bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions. Drain and set aside.
- In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat.
- Add the chicken cubes to the skillet. Season with sage, rosemary, salt, and pepper. Cook for 5-7 minutes until the chicken is cooked through and no longer pink in the middle.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant.
- Pour the beef broth into the skillet with the chicken. Use a wooden spoon to scrape any brown bits from the bottom of the pan.
- Add the cooked tortellini and the roasted vegetables into the skillet. Gently toss everything together for 2 minutes to heat through and allow the pasta to absorb the flavor.
- Remove from heat. Sprinkle with Parmesan cheese and red pepper flakes if desired. Serve immediately while warm.