Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 1 medium butternut squash, peeled and cubed
- 1 red onion, cut into wedges
- 3 tablespoons olive oil, divided
- 1 (16-ounce) package refrigerated cheese tortellini
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried sage
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Toss the butternut squash and red onion wedges with 2 tablespoons of olive oil, dried sage, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
- Step 2: While the vegetables roast, season the cubed chicken. Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken until browned and cooked through (about 6-8 minutes). Remove the chicken and set aside.
- Step 3: Pour the chicken broth into the pot, scraping up any browned bits from the bottom. Bring the broth to a gentle boil, then add the refrigerated tortellini. Cook according to package directions (typically 3-5 minutes) until the tortellini is tender.
- Step 4: Reduce the heat to low and stir in the heavy cream and the reserved cooked chicken. Allow the mixture to simmer gently for 2 minutes, ensuring the sauce is heated through and slightly thickened.
- Step 5: Gently fold in the roasted butternut squash and red onion wedges. Stir well to combine all ingredients, adjust seasonings if necessary, and serve the Autumn Chicken and Tortellini immediately.
Notes
- The tortellini quickly absorbs liquid upon cooling; store leftovers tightly sealed for 2-3 days, adding a splash of chicken broth when reheating if the dish seems too thick.
- When reheating, use the stovetop on low heat and stir often, incorporating an extra spoonful of heavy cream or milk if needed to restore the creamy texture of the sauce.
- Garnish each bowl with some toasted pecans or walnuts and a light grating of fresh Parmesan cheese to introduce a pleasant crunch and savory complexity.
- To maximize the sweetness of the butternut squash, make sure your roasting sheet is not overcrowded, which guarantees true caramelization rather than steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American