Memorial Day Recipes

Tuscan Chicken With Zucchini And White Bean Ragout

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Tuscan Chicken With Zucchini And White Bean Ragout

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What makes this super quick is the use of deli whole roasted chicken. You can use any kind of beans in this recipe. If you'd like the consistency of this dish to be more like a soup, add a cup of chicken broth along with the white beans. It's between a stew and soup, eaten in deep soup bowls with baskets of hot fresh bread. The history of the dish is lost in time, but the flavor will live in memory.

Ingredients

  • 2 Tbs. olive oil
  • 1/2 C. chopped onion
  • 2 cloves garlic, peeled, sliced
  • 2 C. shredded deli roasted chicken
  • 2 C. zucchini, cut into 1-inch pieces
  • 1 can (15 to 16 oz.) white beans, well drained
  • 1/2 tsp. dried thyme or 1 Tbs. chopped fresh thyme
  • 1 Tbs. heavy whipping cream, optional
  • Salt and black pepper to taste
  • 1/2 C. pre-shredded Parmesan cheese

Directions

In a 2-qt. saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring, until softened but not brown, 2 minutes. Add the chicken and the zucchini and continue to cook, stirring, until the zucchini softens, 3 to 4 minutes. Add the beans, thyme and, if using, the heavy whipping cream. 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. Spoon the ragout into serving bowls and serve with the parmesan cheese on the side.

Yield: 4 Servings.

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