In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have softened, 6-8 minutes.
Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses its raw taste.
Whisk in the chicken broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cooked chicken and cannellini beans and remove from heat.
Chicken, Spinach And Cannellini Bean Quesadillas
Taken from othersideoffifty.com
1 1/2 -2 cups seasoned, cooked and diced chicken breast meat
1 TBSP olive oil
1 cup diced onion
1 cup diced red bell pepper
1 banana pepper, diced
a pinch of crushed red pepper flakes
salt and pepper
1 clove garlic, minced
1 (heaping) TBSP all purpose flour
3/4 cup chicken broth
4 cups fresh baby spinach, stems removed, coarsely chopped
1 (15.5 ounce) can of cannellini beans, drained and rinsed
Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
Fat free sour cream
Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired. Repeat until mixture is gone!