As I adjusted the house thermostat from air conditioning to heat on a day that began in the mid-60s, reached 78 by noon, and dropped 20 degrees between 5:30 PM and 6:30 PM, to register 46 degrees outside, besides shaking my head at the bizarro weather, I thought it would be a good night for Tuscan Chicken Ragout.
- 2 tablespoons olive oil
- 1/2 C chopped onion
- 2 cloves garlic, sliced
- 2 C shredded roast chicken (You can use canned chicken, rotisserie chicken from the deli, or roast/boil your own. Up to you. I like canned because it shreds easier. Please it’s quicker and less messy.)
- 2 C zucchini, cut into 1″ pieces -2 medium zucs
- 15 oz-16 oz can white beans, drained (These can be navy beans, white beans, cannellini, or Great Northern. Make sure there is no wheat in the product.)
- 1 C chicken broth (You can get this from your chicken, if you boil it. Make sure your broth has no wheat.)
- 1/2 t dried thyme
- Salt and pepper to taste
- 1/2 C pre-shredded Parmesan cheese (optional)
Pour the olive oil into a 2-qt sauce-pan and heat 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, 3-4 mins. Add the beans, chicken broth, 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 mins longer.
Spoon the ragout into serving bowls and serve the Parmesan cheese, if using, on the side.
I would love to hear from you if you make this.
I wish you well,
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