Rotisserie Chicken Ragout |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Deli-roasted chicken is the secret to Paula Marchesiâs super-quick family favorite in Lenhartsville, Pennsylvania. âItâs so-o-o good after a long day of shopping, when youâre tired or the kids have a game and timeâs tight,â she says. PAULAâS TIP: âI like to serve this fail-proof meal-in-one with crusty Italian bread. Thatâs all it needs!â 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.
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