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Categories:Viewed: 12 - Published at: 3 years ago
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, sliced
- 2 cups shredded roast chicken
- 2 cups zucchini, cut into 1-inch pieces (from 2 medium-size zucchini)
- 1 can (15 to 16 ounces) white beans, drained
- 1 tablespoons heavy (whipping) cream (optional)
- 1/2 teaspoon dried thyme, or 1 tablespoon chopped fresh thyme
- Salt and black pepper
- 1/2 cup pre-shredded Parmesan cheese (optional)
Method
- Pour the olive oil into a 2-quart saucepan and heat over medium heat.
- Add the onion and garlic and cook, stirring, until softened but not brown, 2 minutes.
- Add the chicken and the zucchini and continue to cook, stirring, until the zucchini softens, 3 to 4 minutes.
- Add the beans, cream, if using, and thyme.
- Season the ragout with salt and pepper to taste.
- Continue cooking until the beans are heated through and the flavors are combined, 2 minutes longer.
- Spoon the ragout into serving bowls and serve the Parmesan cheese, if using, on the side.
