Easy Autumn Chicken Tortellini
A delightful fall dish combining cheese tortellini, chicken, butternut squash, and Brussels sprouts for a cozy and nutritious dinner.
Ingredients
Main Ingredients
- 1 pound chicken breast, cubed Lean protein source
- 8 ounces cheese tortellini Can use frozen tortellini
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 4 tablespoons butter May substitute half with olive oil for richer flavor
- 4 cloves garlic, minced Fresh garlic preferred
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
Preparation
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the cubed chicken and season with salt, pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Meanwhile, cook the cheese tortellini according to package instructions, then drain and set aside.
Cooking
- In the same skillet, add the remaining butter and garlic; sauté for about 1 minute until fragrant.
- Add the butternut squash and Brussels sprouts to the skillet and cook until they are tender, about 10-12 minutes.
- Stir in the cooked tortellini and chicken, mixing everything together until heated through.
Serving
- Serve warm and enjoy your cozy fall dinner!
Notes
To store leftovers, keep in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Avoid overcooking chicken and ensure even vegetable cuts for consistent cooking.