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Autumn Chicken Tortellini with Butternut Squash

Autumn Chicken Tortellini with Butternut Squash

  • Total Time: 40 minutes
  • Diet: Standard

Ingredients

Scale
  • 1 lb refrigerated cheese tortellini
  • 1 lb chicken breast, cut into 1-inch cubes
  • 3 cups butternut squash, peeled and cubed into small pieces
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh sage, finely chopped
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Step 1: Preparation
    Start by prepping all your vegetables and protein. Peel the butternut squash, remove the seeds, and dice it into small, uniform cubes about half an inch wide. Cut the chicken breast into bite-sized pieces and season them generously with salt and pepper. Mince the garlic and chop the fresh sage finely. Having everything ready before you start the heat ensures the cooking process goes smoothly.
  2. Step 2: Sautéing the Chicken and Squash
    Heat the olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook until browned on all sides, roughly 5 to 7 minutes. Remove the chicken from the pan and set it aside. In the same skillet, add the butter and the cubed butternut squash. Sauté the squash for about 8 to 10 minutes, stirring occasionally, until it is tender and slightly caramelized on the edges.
  3. Step 3: Building the Sauce
    Reduce the heat to medium. Add the minced garlic and chopped sage to the skillet with the squash. Cook for 1 minute until fragrant. Pour in the chicken broth and heavy cream, scraping the bottom of the pan to release any flavorful browned bits. Bring the liquid to a gentle simmer. Add the refrigerated tortellini directly into the sauce. Cover the skillet and let the tortellini cook in the sauce for about 5 minutes, or according to the package instructions, until tender.
  4. Step 4: Finishing and Plating
    Stir the cooked chicken back into the skillet. Fold in the fresh baby spinach and the Parmesan cheese. Stir gently until the spinach has wilted and the sauce has thickened to a glossy consistency. If the sauce is too thick, add an extra splash of broth. Taste and adjust seasoning with salt, pepper, and red pepper flakes. Serve immediately in warm bowls with an extra sprinkle of Parmesan on top.
  • Cook Time: 40 minutes

Find it online: https://www.smilefood.net/autumn-chicken-tortellini-with-butternut-squash/