Rotisserie Chicken Ragout Recipe
- 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
- 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.
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.
Reviews for Rotisserie Chicken Ragout
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.