Ingredients
Scale
- 1 lb refrigerated cheese tortellini
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups butternut squash, peeled and cubed (approx. 1/2 inch pieces)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
- 2 cups fresh baby spinach
- 1/2 cup chicken broth
- 1/4 cup shredded Parmesan cheese
- Salt and black pepper to taste
- Optional: Red pepper flakes for a hint of heat
Instructions
- Start by prepping all your vegetables and proteins. Peel the butternut squash, remove the seeds, and dice it into small, uniform half-inch cubes to ensure even cooking. Cut the chicken breasts into bite-sized pieces. Mince the garlic and chop the fresh sage. Having everything ready before you turn on the stove makes the cooking process smooth and stress-free.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season them with salt and pepper. Cook the chicken until it is golden brown on all sides, usually about 5-6 minutes. Remove the chicken from the skillet and set it aside. In the same pan, add the cubed butternut squash. If the pan looks dry, add another splash of oil. Sauté the squash for about 8-10 minutes, stirring occasionally, until it is tender and slightly caramelized.
- Reduce the heat to medium and stir in the minced garlic and chopped sage. Cook for 1 minute until fragrant. Pour in the chicken broth, scraping any browned bits from the bottom of the pan with a wooden spoon. Add the refrigerated tortellini and the cooked chicken back into the skillet. Cover the pan with a lid and let it simmer for 5 minutes, or until the tortellini is tender and the liquid has reduced into a light sauce.
- Remove the lid and toss in the baby spinach. Stir gently for about 1 minute until the spinach wilts from the residual heat. Taste the dish and add more salt or pepper if needed. If you like a bit of spice, sprinkle in some red pepper flakes at this stage.
- Divide the Easy Autumn Chicken Tortellini with Butternut Squash into four bowls. Generously sprinkle each portion with shredded Parmesan cheese. For an extra touch of elegance, garnish with a few whole sage leaves or a drizzle of high-quality olive oil. Serve immediately while hot.
- Cook Time: 40 minutes