Autumn Chicken and Tortellini
A comforting blend of chicken, cheesy or spinach tortellini, and seasonal roasted vegetables, perfect for a cozy fall dinner.
Ingredients
For the Base
- 2 cups cooked chicken, shredded Feel free to use rotisserie chicken to save time.
- 1 package tortellini (cheese or spinach) Any pasta shape can work in this recipe if tortellini is unavailable.
- 2 cups seasonal vegetables (such as butternut squash, zucchini, and bell peppers), roasted Use any seasonal veggies you have on hand, like carrots or green beans, for variety.
For Flavor
- 1 tablespoon olive oil Substitute with avocado oil or butter for a different flavor profile.
- 2 cloves garlic, minced
- 1 teaspoon dried thyme Can substitute with Italian seasoning or oregano.
- to taste salt and pepper Always taste and adjust your seasonings.
To Serve
- to taste Parmesan cheese, for serving (optional) Nutritional yeast can be a great dairy-free alternative.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Place your seasonal vegetables on a baking sheet. Drizzle with olive oil and season with salt, pepper, and dried thyme. Roast for about 25-30 minutes until they are tender.
- While the vegetables are roasting, cook the tortellini according to package instructions. Drain and set aside.
Cooking
- In a large skillet, heat a little olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shredded chicken and roasted vegetables to the skillet. Stir well to combine all the flavors.
- Toss the cooked tortellini into the skillet and mix everything together until heated through, about 2-3 minutes.
Serving
- Serve warm, topped with Parmesan cheese if desired. Enjoy your comforting dish!
Notes
Prep your vegetables ahead of time for a quicker cooking process. Great for meal prepping and perfect for leftovers.