Recipe: Tuscan Chicken, Zucchini and White Bean Ragout (using shredded roast chicken)

TUSCAN CHICKEN, ZUCCHINI AND WHITE BEAN RAGOUT

2 Tbsp. olive oil
1/2 cup chopped onion
2 cloves garlic, slices
2 cups shredded roast chicken
2 cups zucchini, cut into 1-inch pieces (from 2 medium-size zucchini)
1 (15 ounces) can white beans, drained
1 Tbsp. heavy (whipping) cream (optional)
1/2 tsp. dried thyme (or 1 Tbsp. chopped fresh thyme)
Salt and pepper to taste
1/2 cup shredded Parmesan cheese (optional)

Pour olive oil into 2-quart saucepan and heat over medium heat. Add onion and garlic and cook, stirring until softened but not brown, 2 minutes.

Add chicken and zucchini and continue to cook, stirring, until zucchini softens, 3 to 4 minutes.

Add beans, cream and thyme. Season with salt and pepper and continue cooking until beans are heated through and flavors are combined.

Spoon ragout into serving bowls, and serve with Parmesan cheese on the side.

Servings: 4 to 8

TIPS FOR USING STORE-BOUGHT ROASTED CHICKENS:

- Use them or freeze them within two days.

- Once you slice off meat for one meal, remove any leftover meat from the carcass and bag it for a second meal. Or freeze the chicken. Wrapped well, it will keep for up to three months.

- Use the carcass to make a broth. Toss it into a pot, cover it with water and simmer for 45 minutes. Discard the carcass. If you freeze broth in 1-cup containers, it will keep up to two months.

Adapted from source: The Dinner Doctor by Anne Byrn