1lb.boneless skinless chicken breastcut into bite-size pieces
3medium celery ribssliced
3medium carrotssliced
1small yellow onionchopped
1tsp.salt
½tsp.ground black pepper
4clovesgarlicminced
2tbsp.all-purpose flour
1½cups2% milk
2cupsbaby spinach leavespacked
114.5 oz. can petite diced tomatoes (undrained)
2-4tbsp.hot sauce
¼cupgrated 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.