A Vibrant Autumn Feast: Smoked Paprika Chicken with Roasted Vegetables and Cheese Tortellini
This isn’t just dinner; it’s an autumnal celebration on a plate! This recipe combines the rich flavors of smoked paprika chicken with the sweetness of roasted butternut squash and Brussels sprouts, all tied together with a creamy garlic butter sauce and perfectly cooked cheese tortellini. Prepare yourself for a truly unforgettable meal that will quickly become a family favorite.
The Stars of the Show: Autumn Vegetables
Butternut Squash and Brussels Sprouts: A Delicious Duo
This dish centers around two quintessential fall vegetables: butternut squash and Brussels sprouts. Often enjoyed as standalone sides or salad ingredients, here they take center stage, showcasing their natural sweetness and delightful textures. If you’re looking for a way to elevate these seasonal gems beyond the usual holiday fare (like my popular Thanksgiving side dish featuring roasted squash, sprouts, cranberries, and pecans!), this recipe is the perfect solution.
A Symphony of Flavors: The Recipe Breakdown
This recipe may require slightly more preparation time than some of my simpler dishes, but trust me, the effort is absolutely worthwhile. The extra time is mainly spent roasting the butternut squash and Brussels sprouts, and preparing the chicken. While it’s not a one-pan wonder (you’ll need a cast-iron skillet and two baking sheets), the result is a visually stunning and incredibly flavorful meal.
Choosing Your Chicken: Versatility at its Finest
This recipe offers considerable flexibility when it comes to the protein. While I prefer using skinless, boneless chicken thighs for their rich dark meat that complements the other flavors beautifully, you can easily substitute:
- Skinless, boneless chicken breasts: Simply slice them thinly, similar to how the thighs are prepared in this recipe.
- Chicken tenderloins: Their pre-sliced nature makes them a convenient and quick option; you can use them as is or slice them even thinner.
The Importance of Fresh Herbs: A Flavor Booster
Fresh herbs are absolutely crucial for this recipe. They significantly elevate the overall flavor profile. I highly recommend using fresh thyme – a mere ¼ ounce (a few sprigs) adds a wonderful depth of flavor. More is always better! While dried thyme can be used in a pinch, remember to use a considerably smaller quantity.
Step-by-Step Cooking Instructions:
- Prepare the Vegetables: Begin by peeling, seeding, and cubing the butternut squash. (For a detailed guide on this process, check out my comprehensive roasted butternut squash recipe). Toss the cubes with olive oil, salt, and pepper, then spread them on a parchment-lined baking sheet. Similarly prepare the Brussels sprouts, halving them and tossing them with olive oil, salt, and pepper on a separate baking sheet. Roast both in a 400°F (200°C) oven until tender and slightly crispy (approximately 30 minutes for the squash and 20-30 minutes for the sprouts).
- Searing the Chicken: Slice the chicken thighs (or your chosen cut) into thin strips. Season generously with smoked paprika, salt, and pepper. Heat a cast-iron skillet over medium heat, add olive oil, and sear the chicken until a golden crust forms (approximately 4 minutes per side). Remove the chicken from the skillet and set aside.
- Cooking the Tortellini and Sauce: Cook the cheese tortellini according to package directions. Meanwhile, add butter and minced garlic to the skillet and cook until softened (about 1-2 minutes). Add the cooked tortellini and toss to coat in the garlic butter sauce. Return the chicken to the skillet, stirring to combine.
- Combining the Elements: Gently add the roasted butternut squash and Brussels sprouts to the skillet, tossing everything together. If your skillet is large enough, it should all fit comfortably. If not, work in batches. Garnish with fresh thyme, season to taste, and serve immediately.
Storage and Reheating: Effortless Meal Prep
The beauty of this dish lies in its simplicity. The absence of a creamy sauce makes it incredibly easy to make ahead and reheat without compromising its deliciousness.
- Refrigerator Storage: Store leftovers in an airtight container for up to 4 days.
- Freezer Storage: This recipe freezes beautifully! Store in an airtight container for up to 3 months.
- Reheating: Reheat in the microwave for about a minute, or gently reheat in a skillet with a tablespoon of butter over medium heat for about 5 minutes.
Serving Suggestions and Recipe Inspiration
Since this dish is already packed with vegetables, a simple side salad is all you need to complete the meal. Consider pairing it with a cranberry spinach salad with cashews and goat cheese, an arugula salad with pears and apples, or an arugula salad with pine nuts. For more autumnal inspiration, check out my recipes for Creamy Butternut Squash Pasta with Sausage and Spinach, Maple Chicken with Sweet Potatoes, or Lemon Garlic Butter Chicken with Brussels Sprouts.
Nutritional Information (Approximate per Serving):
(Note: This information is an estimate and may vary based on specific ingredients and portion sizes. Consult a nutritionist for personalized dietary advice.)
- Calories: 768
- Fat: 51g
- Saturated Fat: 15g
- Cholesterol: 158mg
- Sodium: 611mg
- Carbohydrates: 49g
- Fiber: 8g
- Sugar: 6g
- Protein: 32g
Enjoy this delightful autumnal creation!
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