- 1 (19 oz.) package tortellini (any flavor will work)
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 lb. boneless skinless chicken breast, cut into bite-size pieces
- 3 medium celery ribs, sliced
- 3 medium carrots, sliced
- 1 small yellow onion, chopped
- 1 tsp. salt
- ½ tsp. ground black pepper
- 4 cloves garlic, minced
- 2 tbsp. all-purpose flour
- 1½ cups 2% milk
- 2 cups baby spinach leaves, packed
- 1 (14.5 oz.) can petite diced tomatoes (undrained)
- 2-4 tbsp. hot sauce
- ¼ cup grated parmesan cheese
INSTRUCTIONS:
- Cook the tortellini according to it’s package directions. Set aside.
- Add the oil and butter to a large 13-inch high-sided skillet and place over medium-high heat for 2 minutes. Add the chicken to the skillet. Cook 2 minutes, stirring occasionally.
- Add the celery, carrots, onion, salt, and pepper to the skillet. Cook 6 minutes, stirring occasionally.
- Add the garlic and flour. Cook for 1 minute, stirring often.
- Add half of the milk to the skillet. Stir until well incorporated. Stir in the remaining milk.
- Add the spinach, tomatoes, and 2 tablespoons of hot sauce. Stir well. Bring to a boil. Then, reduce to simmer. Cook for 2 minutes, until the sauce has thickened and spinach has wilted. Stir in the parmesan cheese. Remove the skillet from the heat.
- Carefully taste the sauce for seasoning and add more hot sauce, if necessary.
- Add the cooked tortellini to the skillet. Stir to combine. Let it rest for 5 minutes before serving.
Source:The Wholesome Dish
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