Best 4 Tuscan Chicken Zucchini And White Bean Ragout Recipes

Tuscan Chicken, Zucchini, and White Bean Ragout is a hearty and flavorful dish that is perfect for a weeknight meal. It is made with chicken thighs, zucchini, white beans, and a variety of spices. The chicken is browned and then simmered in a flavorful tomato sauce. The zucchini and white beans add a pop of color and texture to the dish. This recipe is easy to make and can be tailored to your own taste preferences. If you like spicy food, you can add a pinch of red pepper flakes. If you prefer a milder flavor, you can omit the red pepper flakes altogether. This dish is also a great way to use up leftover chicken. Simply shred the chicken and add it to the sauce. Serve the ragout over pasta, rice, or polenta.

**Other recipes mentioned in the article:**

* **Tuscan Chicken and Sausage Soup:** This soup is made with chicken, sausage, white beans, and vegetables. It is hearty and flavorful, and is perfect for a cold winter day.
* **Tuscan Chicken Pasta:** This pasta dish is made with chicken, sun-dried tomatoes, and pesto. It is a quick and easy meal that is perfect for a busy weeknight.
* **Tuscan Chicken and Vegetable Skillet:** This skillet dish is made with chicken, zucchini, tomatoes, and bell peppers. It is a healthy and flavorful meal that is perfect for a light dinner.

Let's cook with our recipes!

TUSCAN CHICKEN AND BEANS

Tuscan Chicken and Beans image

Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup reduced-sodium chicken broth
2 tablespoons sun-dried tomatoes (not packed in oil), chopped
1 can (15-1/2 ounces) cannellini beans, rinsed and drained

Steps:

In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

TUSCAN CHICKEN WITH WARM BEAN SALAD

Tuscan Chicken with Warm Bean Salad image

Provided by Alan Herman

Categories Bean Chicken Bake Broil Marinate Lemon Rosemary Winter Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 4- to 4 1/2-pound chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks)
9 garlic cloves
1 teaspoon salt
1/3 cup fresh lemon juice
4 tablespoons olive oil
3 tablespoons chopped fresh rosemary or 3 teaspoons dried
2 1/2 tablespoons grated lemon peel
1/2 teaspoon sugar
3 15-ounce cans cannellini (white kidney beans), rinsed, drained

Steps:

Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

TUSCAN WHITE BEAN RAGOUT

Tuscan White Bean Ragout image

Eaten on it's own, or used in other dishes, this is good! This hearty stew packs lots of flavor and nutrition! Adapted from The Everything Vegetarian Cookbook by Jay Weinstein.

Provided by Sharon123

Categories Stew

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb great northern bean, cooked very soft (or one 28 ounce can of large white beans)
2 tablespoons olive oil
2 tablespoons garlic, chopped (about 5 cloves)
2 medium onions, diced
2 teaspoons fresh rosemary, chopped (or 1/4 tsp. dried)
1 dried new mexico chili (or 1/4 tsp. crushed red pepper flakes)
1 head escarole (about 6 cups leaves, or an equal amount of spinach, torn into large pieces)
6 ripe plum tomatoes, seeded and diced (about 1 1/2 cups)
2 ounces unsalted butter
1/4 cup flat-leaf Italian parsley, rough chopped
1/2 cup parmigiano-reggiano cheese, grated (optional)
kosher salt & freshly ground black pepper
3 drops extra virgin olive oil (or a nice flavored oil)

Steps:

Strain the cooking liquid from the beans and reserve(you should have about 2 cups of liquid-add water if necessary to reach this amount). Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it turns white and fragrant, only aobut 30 seconds. Stir in the onions, rosemary, and chili. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans and enough bean cooking liquid to make the mixture brothy; simmer 5 minutes.
Stir in the escarole or spinach; simmer until it is all wilted. Add the tomatoes, butter, parsley, and cheese if using. Remove from the heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. Season well with salt and pepper.
Serve warm, drizzled with extra virgin olive oil.
Note:.
This stew can be prepared just up to adding wscarole. Refrigerate for up to 3 days. The flavors will marry and the dish will be even better.

Nutrition Facts : Calories 1081.1, Fat 111.4, SaturatedFat 18.3, Cholesterol 15.2, Sodium 24.6, Carbohydrate 19.4, Fiber 7.1, Sugar 2.6, Protein 6.4

ITALIAN WHITE BEAN CHICKEN

Italian White Bean Chicken image

Flavorful, simple, and quick!

Provided by hauliewytmo

Categories World Cuisine Recipes European Italian

Time 40m

Yield 2

Number Of Ingredients 7

Ingredients

1 clove garlic, sliced
2 skinless, boneless chicken breast halves
2 zucchinis, sliced
1 (15.5 ounce) can white beans, drained
1 roma tomato, chopped
5 fresh basil leaves
ground black pepper to taste

Steps:

Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 55 g, Cholesterol 69.2 mg, Fat 4.7 g, Fiber 13.1 g, Protein 44 g, SaturatedFat 1.2 g, Sodium 92.6 mg, Sugar 4.9 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcook the chicken. Chicken is best when it is cooked just until it is tender and juicy. Overcooked chicken will be dry and tough.
Use a heavy-bottomed pot or Dutch oven. This will help to distribute the heat evenly and prevent the food from sticking.
Season the dish to taste. Add salt, pepper, and other herbs and spices to taste.
Serve the dish with a side of crusty bread or rice. This will help to soak up the delicious sauce.

Conclusion:

Tuscan chicken with zucchini and white bean ragout is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The combination of chicken, zucchini, and white beans is hearty and flavorful, and the sauce is creamy and delicious. This dish is sure to be a hit with your family and friends.