Autumn Chicken Tortellini Skillet
A one-pan autumn chicken tortellini skillet with butternut squash, Brussels sprouts, and a garlic sage brown butter sauce. About 45g of protein per serving.
Ingredients
- 2 tbsp olive oil divided
- 1.5 lbs halal chicken breast boneless, skinless, cut into 3/4-inch cubes
- 3 cups butternut squash about 400 g, peeled and cut into 1/2-inch cubes
- 2 cups Brussels sprouts about 225 g, trimmed and halved
- 1 small yellow onion thinly sliced
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 1 tsp dried rubbed sage
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/8 tsp ground nutmeg
- 1 1/4 tsp kosher salt divided
- 3/4 tsp black pepper divided
- 1 1/2 cups low-sodium halal chicken broth divided
- 1 tsp apple cider vinegar
- 20 oz refrigerated cheese tortellini check the label for microbial or vegetable rennet and no meat fillings
- 1/2 cup grated Parmesan-style cheese made with microbial rennet
- 2 tbsp fresh parsley chopped
Instructions
- Pat the chicken dry and toss with the garlic powder, 3/4 tsp salt and 1/2 tsp pepper. Heat 1 tbsp olive oil in a 12-inch deep skillet over medium-high heat. Sear the chicken in a single layer for 3 minutes, flip, and cook 3 to 4 minutes more until it reaches 165°F (74°C). Transfer to a plate.
- Reduce the heat to medium and add the remaining 1 tbsp olive oil. Add the butternut squash and 1/4 tsp salt and toss for 2 minutes. Pour in 1/4 cup broth, cover tightly and cook for 4 minutes.
- Uncover, add the Brussels sprouts, onion and remaining 1/4 tsp salt. Turn the sprouts cut-side down and cook uncovered for 6 to 7 minutes, until the squash is fork-tender and the sprouts are browned. Transfer to the plate with the chicken.
- Reduce the heat to medium-low and melt the butter in the empty skillet. Cook, swirling, for 2 to 3 minutes until golden brown and nutty. Add the garlic, sage, thyme, nutmeg and remaining 1/4 tsp pepper and cook for 45 seconds.
- Pour in the remaining 1 1/4 cups broth and the apple cider vinegar, scraping up the browned bits. Add the tortellini in an even layer, cover and simmer on medium-low for 3 to 4 minutes until tender.
- Turn off the heat. Return the chicken and vegetables with their juices, add the Parmesan and parsley, and toss gently for 60 seconds until glossy. Serve warm.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat with a splash of broth. Always check cheese and tortellini labels for microbial or vegetable rennet to keep this recipe halal.