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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!”
TOTAL TIME: Prep/Total Time: 25 min. YIELD:5 servings

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

  • 1. 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.
  • 2. 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.

Nutritional Facts

1 serving (1 cup) equals 306 calories, 16 g fat (5 g saturated fat), 56 mg cholesterol, 622 mg sodium, 16 g carbohydrate, 4 g fiber, 24 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.