Autumn Chicken Dinner with Roasted Vegetables

Ingredients

Roasted Butternut Squash

  • 3 cups butternut squash peeled, seeded, cubed
  • 1 tablespoon olive oil
  • salt and pepper

Roasted Brussels sprouts

  • 12 oz Brussels sprouts
  • 2 tablespoons olive oil
  • salt and pepper

Chicken and Tortellini

  • 9 oz cheese tortellini
  • 1 lb chicken thighs skinless, boneless
  • 1 teaspoon smoked paprika
  • ¼ teaspoon salt
  • black pepper freshly ground, to taste
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 5 cloves garlic minced
  • fresh thyme
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