Chicken Veg Autumn (Printable Recipe)
Tender chicken, sweet squash, roasted sprouts, and cheesy tortellini all come together for a warm and colorful fall meal.
# Ingredients You'll Need:
→ Roasted Butternut Squash
01 -
Dash of black pepper, freshly ground, as much as you like
02 -
Salt, toss in as you like
03 -
1 tablespoon olive oil (15 ml)
04 -
About 3 cups butternut squash, peeled, seeds out, and cut into cubes (around 420 grams)
→ Roasted Brussels Sprouts
05 -
Freshly cracked black pepper, to your taste
06 -
Salt, sprinkle to taste
07 -
2 tablespoons olive oil (30 ml)
08 -
340 grams Brussels sprouts, cleaned up and cut in half
→ Chicken and Tortellini
09 -
A couple sprigs of thyme, fresh
10 -
5 garlic cloves, chopped up fine
11 -
3 tablespoons unsalted butter (45 grams)
12 -
2 tablespoons olive oil (30 ml)
13 -
Fresh black pepper, use as much as you like
14 -
1/4 teaspoon salt
15 -
1 teaspoon smoked paprika
16 -
450 grams chicken thighs, boneless and skinless
17 -
255 grams cheese tortellini, buy refrigerated or fresh
# Steps to Follow:
01 -
Fire up your oven to 200°C. Spread those butternut squash cubes onto a baking sheet lined with parchment after coating them with olive oil, salt, and some black pepper. Pop the tray in the middle of the oven and let them get soft and golden for about half an hour.
02 -
Cut off the tough ends and toss any sad yellow leaves from the Brussels sprouts before halving them. Mix with a bit of olive oil, salt, and grind in some pepper. Lay them flat on another baking sheet with parchment and let them roast in that same hot oven, about 20 to 30 minutes, until they've browned up and the edges are kinda crispy.
03 -
Fill a pot with salted water and get it boiling. Toss in the tortellini and cook ’em following the instructions on the package until they’re firm but not hard. Drain off the water and set aside for now.
04 -
Grab your chicken thighs and slice them thin. Sprinkle with salt, paprika, and a bunch of black pepper. Heat olive oil in a big cast-iron skillet for a few minutes on medium, then spread the chicken out so the pieces don’t touch. Let it sit without moving for about four minutes, then flip the strips, drop the heat a bit, and cook five more minutes until there’s no pink left. Shift the cooked chicken to a plate.
05 -
Don’t wash the pan! Turn the heat low. Add butter and garlic to the leftover juices. Stir it around for a minute or two until the garlic smells good and starts to soften.
06 -
Slide the tortellini into the pan. Mix so every piece is coated well with the garlicky butter, keeping the heat on low-medium.
07 -
Stir the pan to get those chicken strips coated with the buttery sauce. Sprinkle in the roasted squash and Brussels sprouts. Gently mix so it all comes together. Tear up some thyme leaves on top and add salt and pepper if you want. Dish it up hot.
# Extra Tips:
01 -
Best flavor comes from fresh thyme, not the dried stuff. Leftovers store fine in the fridge for about four days, or freeze them and they’ll last up to three months.