Autumn Chicken Dinner with Roasted Vegetables

Ingredients:

Roasted Butternut Squash:

• 3 cups butternut squash, peeled, seeded, cubed
• 1 tablespoon olive oil
• Salt and pepper

Roasted Brussels Sprouts:

• 12 ounces Brussels sprouts
• 2 tablespoons olive oil
• Salt and pepper

Chicken and Tortellini:

• 9 ounces cheese tortellini
• 1 pound chicken thighs, skinless, boneless
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt
• Black pepper, freshly ground to taste
• 2 tablespoons olive oil
• 3 tablespoons butter
• 5 cloves garlic, minced
• Fresh thyme

Optional additions:

• 1/4 cup chopped spinach or kale
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon red pepper flakes

Instructions:

Roasted Butternut Squash:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash with olive oil, salt, and pepper.
3. Spread squash on a parchment paper-lined baking sheet in one layer.
4. Roast on the middle rack in the preheated oven for about 30 minutes. Remove from oven.

Roasted Brussels Sprouts:

1. Preheat oven to 400°F (200°C). Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Spread Brussels sprouts on a parchment paper-lined baking sheet in one layer.
4. Roast on the middle rack in the preheated oven for 20-30 minutes. Remove from oven.

Chicken and Tortellini:

1. Bring a large pot of water to a boil. Add tortellini and cook according to package instructions. Drain.
2. Slice chicken thighs into thin strips. Season generously with smoked paprika, salt, and freshly ground black pepper.
3. Heat an empty large cast-iron skillet over medium heat for 3 minutes. Add 2 tablespoons of olive oil. Add sliced chicken thighs in a single layer and cook for 4 minutes without moving. Flip and cook for another 5 minutes or until cooked through. Remove chicken to a plate.
4. To the same skillet, add butter and minced garlic. Cook on low-medium heat for 1-2 minutes or until garlic softens.
5. Add cooked tortellini and coat thoroughly with the garlic butter sauce on low-medium heat.
6. Add back cooked chicken and stir to coat with the garlic butter sauce. Remove from heat.
7. Add roasted butternut squash and roasted Brussels sprouts to the skillet with cooked chicken and cooked tortellini. If necessary, work in batches.
8. Top with fresh thyme. Season with salt and freshly ground black pepper to taste.

Optional additions:

• For extra flavor: Add spinach, kale, crumbled feta cheese, or red pepper flakes.
• For a richer texture: Use a combination of heavy cream and chicken broth.
• For a spicier kick: Add a pinch of cayenne pepper.

Enjoy your delicious Chicken and Tortellini!