Tuscan Chicken with Tortellini – A Flavorful One-Pan Feast
A quick, one-pan Tuscan-inspired dish combining halal chicken thighs with three-cheese tortellini, garlic, spinach, and sun-dried tomatoes in a rich, herb-infused sauce. Perfectly balanced, hearty, and ready in under 30 minutes for weeknight or weekend meals.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Italian
- Diet: Regular
Ingredients
4 boneless, skinless halal chicken thighs
16 oz three-cheese tortellini (ensure no pork/lard used in cheese)
1 can (8 oz) drained and rinsed sun-dried tomatoes
1 bunch fresh spinach, roughly chopped
3 cloves garlic, minced
2 tbsp olive oil
1 onion, chopped
1 tbsp Italian seasoning
1 tsp salt
½ tsp black pepper
Optional: 2 tbsp halal Parmesan cheese (vegetarian) for garnish
Instructions
Preheat oven to 400°F (200°C)
Heat olive oil in an oven-safe skillet over medium heat
Add chopped onion and sauté until translucent
Mix in minced garlic and sun-dried tomatoes, cook 2-3 minutes
Place chicken thighs in the skillet, season with salt, pepper, and Italian seasoning
Cook 5-6 minutes per side until golden
Add tortellini to the skillet with ½ cup chicken broth
Pour in ½ cup marinara sauce, stir to combine
Transfer to oven and bake 12-15 minutes until chicken is cooked through
Stir in chopped spinach until wilted
Optional: Garnish with halal Parmesan and fresh parsley
Notes
Use 100% olive oil for a non-pork fat alternative
Add cherry tomatoes for extra freshness
Replace tortellini with zucchini slices for a gluten-free option
Leftovers can be refrigerated for 2-3 days