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Rotisserie Chicken Ragout Recipe

Deli-roasted chicken is the secret to Paula Marchesi’s super-quick family favorite in Lenhartsville, Pennsylvania. “It’s so-o-o good after a long day of shopping, when you’re tired or the kids have a game and time’s tight,” she says. PAULA’S TIP: “I like to serve this fail-proof meal-in-one with crusty Italian bread. That’s all it needs!”

This recipe is:

Quick

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Rotisserie Chicken Ragout Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

15 10 25

Ingredients

1 cup chopped yellow summer squash
1 cup chopped zucchini
1/2 cup chopped onion
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
2 cups cubed cooked rotisserie chicken
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 tablespoon heavy whipping cream
1 tablespoon minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Parmesan cheese

Directions

In a large skillet, saute the yellow squash, zucchini and onion in oil for 4-6 minutes or until tender. Add garlic; cook 1 minute longer.
Add the chicken, beans, cream, thyme, salt and pepper. Cook and stir 3-4 minutes longer or until heated through. Sprinkle with cheese. Yield: 5 servings.

Originally published as Rotisserie Chicken Ragout in Simple & Delicious May/June 2007, p27