Tuscan Chicken, Zucchini and White Bean Ragout

• 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)

1. Pour the olive oil into a 2-quart saucepan and heat over medium heat.
2. Add the onion and garlic and cook, stirring, until softened but not brown, 2 minutes.
3. Add the chicken and the zucchini and continue to cook, stirring, until the zucchini softens, 3 to 4 minutes.
4. Add the beans, cream, if using, and thyme.
5. Season the ragout with salt and pepper to taste.
6. Continue cooking until the beans are heated through and the flavors are combined, 2 minutes longer.
7. Spoon the ragout into serving bowls and serve the Parmesan cheese, if using, on the side.

olive oil, onion, garlic, shredded roast chicken, zucchini, white beans, heavy, thyme, salt, parmesan cheese

Taken from www.cookstr.com/recipes/tuscan-chicken-zucchini-and-white-bean-ragout (may not work)