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Rotisserie Chicken Ragout

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.
  • Makes
    5 servings


  • 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) 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


  • 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.

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Average Rating:
  • Blarney1
    May 28, 2020

    Excellent an easy to make for a weeknight dinner!

  • hereim
    Feb 21, 2019

    Pretty darn good and easy prep. Being as our Paleo lifestyle doesn't include beans, we ate it with a hearty salad along the side.

  • ardgroom
    Oct 9, 2011

    Would not make it again unless I made alot of changes. It was bland and I even modified the spices. I am not a fan of Thyme.

  • travosa
    Jan 25, 2011

    No comment left

  • rocky06
    Dec 10, 2008

    No comment left