Buffalo Chicken Tortellini
This recipe was contributed by Amanda Finks from The Wholesome Dish, as part of the Healthy Aperture blogger partnership.
Buffalo Chicken Tortellini
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Servings
Ingredients
- 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
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Cook the tortellini according to it’s package directions. Set aside.
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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.
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Add the celery, carrots, onion, salt, and pepper to the skillet. Cook 6 minutes, stirring occasionally.
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Add the garlic and flour. Cook for 1 minute, stirring often.
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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.
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Carefully taste the sauce for seasoning and add more hot sauce, if necessary.
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Add the cooked tortellini to the skillet. Stir to combine. Let it rest for 5 minutes before serving.
