Tuscan Chicken, Zucchini and White Bean Ragout



So you want something warm, easy and healthy for dinner that doesn’t take too long? This is a quick and savory dish from the cookbook The Dinner Doctor by Anne Byrn, who brought us the popular Cake Doctor cookbooks.

Although she calls this a ragout, I prefer it with a little broth. The recipe is meant to use roasted or rotisserie chicken, but this time I just poached chicken breasts that I had on hand.

Once I subbed half the zucchini with yellow squash, and was happy. A little rosemary is nice in it, too.

The ragout is good with a side of sauteed carrots. These are good, or try sauteeing sliced carrots with butter, salt and herbes de Provence.



Tuscan Chicken, Zucchini and White Bean Ragout



2 tbsp. olive oil

1/2 cup chopped onion

2 cloves garlic, sliced thin

2 cups shredded cooked chicken

2 medium zucchini, cut into 1-inch pieces

1 can (15 to 16 oz.) white beans, drained (I used cannellini)

1 can (2 cups) chicken broth

1 tbsp. heavy cream (fat-free half-and-half is fine)

1/2 tsp dried thyme, or 1 tbsp. chopped fresh thyme

Salt and pepper

Shredded Parmesan


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

Add the chicken and zucchini and continue to cook, stirring until the zucchini softens, 3 to 4 minutes. Add the beans, broth, cream and thyme.

Season with salt and  pepper to taste. Continue cooking until heated through and flavors are combined, a few minutes longer.

Serve in bowls, topped with Parmesan.

Serves 4 to 6.

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