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Course: main course
Total time: under 30 minutes
Skill level: Easy
Cost: Inexpensive
Yield: Serves 4 to 6
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Notes

A deli-roasted chicken is the lifeline to dozens of quick, tasty dinners, and this one is a favorite around my house. With white beans, fresh zucchini, a handful of crunchy chopped onion, and a healthy dose of garlic, the ragout makes a delicious main dish that can be on the table in less than 20 minutes. That little bit of cream isn’t necessary, but it does give the dish an extra-smooth finish. Serve the Tuscan chicken on a cold, rainy night in deep bowls with crusty bread and topped with lots of shredded Parmesan cheese.

Ingredients

  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, sliced
  • 2 cups shredded roast chicken
  • 2 cups zucchini, cut into 1-inch pieces (from 2 medium-size zucchini)
  • 1 can (15 to 16 ounces) white beans, drained
  • 1 tablespoons heavy (whipping) cream (optional)
  • ½ teaspoon dried thyme, or 1 tablespoon chopped fresh thyme
  • Salt and black pepper
  • ½ cup pre-shredded Parmesan cheese (optional)

Directions

1. Pour the olive oil into a 2-quart saucepan and heat over medium heat. Add the onion and garlic and cook, stirring, until softened but not brown, 2 minutes.

2. Add the chicken and the zucchini and continue to cook, stirring, until the zucchini softens, 3 to 4 minutes. Add the beans, cream, if using, and thyme. Season the ragout with salt and pepper to taste. Continue cooking until the beans are heated through and the flavors are combined, 2 minutes longer.

3. Spoon the ragout into serving bowls and serve the Parmesan cheese, if using, on the side.

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Nutritional Information

Nutrients per serving

Nutritional information is based on 6 servings is based on 1/8 teaspoon added salt per serving.

262kcal (13%)
167mg (17%)
8mg (13%)
39mcg RAE (1%)
586mg
60mg
21g
2g
4g
19g
46mg (15%)
459mg (19%)
4g (18%)
11g (17%)
3mg (18%)