Preheat the oven to 425°F.

Arrange the Brussels sprouts and sweet potatoes on 1-2 foil-lined sheet pans, making

sure the veggies aren’t crowded. Drizzle with oil, toss, and season well with salt and

pepper.

Roast the veggies in the oven for 20–25 minutes, or until tender.

While the veggies are roasting, dice the chicken thighs into 1-inch pieces. Drizzle with oil

and season well with salt and pepper.

Bring a large pot of water to a boil for the pasta.

Warm a deep-sided skillet over medium heat and add 1 tablespoon of oil. Add the

chicken thighs to the pan and let them brown without moving for 3-4 minutes. Toss and

cook through, until no longer pink.

Once the water is boiling, season it well with salt, then add the tortellini. Cook according

to the package directions, then strain the pasta, reserving a cup of pasta water.

Add the Boursin cheese round to the chicken and pasta, then ladle in a few spoonfuls of

pasta water to help melt the cheese and create a cheesy pasta sauce.

Once the veggies are roasted, add them to the pan and gently toss everything together.

Serve warm and enjoy!