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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