- 2 tablespoons olive oil
- ½ 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)
- ½ teaspoon dried thyme, or 1 tablespoon chopped fresh thyme
- Salt and black pepper
- ½ cup pre-shredded Parmesan cheese (optional)
- 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.