Ingredients
Scale
- 1 pound cheese tortellini (fresh or frozen)
- 1 pound chicken breast, cut into bite-sized pieces
- 2 cups butternut squash, peeled and cubed into 1-inch pieces
- 2 cups Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon dried sage or thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon red pepper flakes (optional for heat)
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer.
- Roast the vegetables for 20 to 25 minutes, or until the squash is tender and the sprouts are lightly browned.
- 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 over medium heat, add the remaining tablespoon of olive oil. Add the chicken pieces and cook for 5 to 7 minutes until they are cooked through and golden brown.
- Add the minced garlic and dried sage to the skillet with the chicken. Cook for 1 minute until the garlic is fragrant.
- Turn the heat to low. Add the cooked tortellini and the roasted vegetables into the skillet with the chicken.
- Toss everything gently to combine. If the pasta seems a bit dry, you can add a splash of the pasta cooking water or a little more olive oil.
- Sprinkle the parmesan cheese over the top and stir gently until it just begins to melt.
- Serve warm and enjoy!
- Cook Time: Not specified