Fall chicken and vegetables features all the flavors of the season with sweet butternut squash, earthy Brussels spouts and plenty of garlic, along with cheesy tortellini and paprika-seasoned chicken.
1poundboneless/skinless chicken breasts or thighscut into strips
2teaspoonspaprika
2teaspoonsthyme
3tablespoonsbutter
6 to 8clovesgarlicminced
salt and pepperto taste
Instructions
Preheat the oven to 400 degrees. Line a large, rimmed baking sheet with aluminum foil or parchment paper for easy clean up.
Add the squash and Brussels sprouts to the baking sheet, and then pour on two tablespoons olive oil and salt and pepper to taste. Mix the vegetables with a spoon or your hands until everything is evenly coated. Spread the vegetables out as evenly as possible, and bake for 30 minutes or until fork tender. (Stir them around a bit after about 20 minutes in the oven.)
While the vegetables are roasting, cook the tortellini according to package instructions, drain and set aside.
For the chicken, place the strips into a bowl and season with the paprika, thyme, salt and pepper. Stir the chicken with a spoon or your hands until the spices are evenly distributed onto all the chicken.
In a large skillet (go big; you’re adding the vegetables and pasta later), heat the other two tablespoons of olive oil over medium heat. When the skillet is hot, add the chicken and saute for about five minutes on each side until the chicken is browned to your liking and has reached an internal temperature of 165 degrees. Remove the chicken from the pan and set it aside for now.
Add the butter to the skillet. When it’s melted, add in the garlic. Saute for about two minutes, until the garlic is lightly browned a fragrant.
Add the tortellini to the skillet and toss to coat it in the butter/garlic mixture.
Add in the chicken and any accumulated juices and the roasted vegetables and toss again to evenly distribute all of the ingredients. Add more salt and pepper, if desired, and serve hot.