Rotisserie Chicken Ragout Recipes

ROTISSERIE CHICKEN RAGOUT

Rotisserie Chicken Ragout image

Deli-roasted chicken is the secret to Paula Marchesi's super-quick family favorite in Lenhartsville, Pennsylvania. "It's so-o-o good after a long day of shopping, when you're tired or the kids have a game and time's tight," she says. PAULA'S TIP: "I like to serve this fail-proof meal-in-one with crusty Italian bread. That's all it needs!"

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 12

Ingredients

1 cup chopped yellow summer squash
1 cup chopped zucchini
1/2 cup chopped onion
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
2 cups cubed cooked rotisserie chicken
1 can (15 ounces) cannellini beans, rinsed and drained
1 tablespoon heavy whipping cream
1 tablespoon minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Parmesan cheese

Steps:

In a large skillet, saute the yellow squash, zucchini and onion in oil for 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Add the chicken, beans, cream, thyme, salt and pepper. Cook and stir 3-4 minutes longer or until heated through. Sprinkle with cheese.

Nutrition Facts :

ROTISSERIE RAGOUT

Rotisserie Ragout image

A little leftover rotisserie chicken makes a zesty stew.

Provided by bsnellings

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil, or as needed
6 green onions, chopped
1 stalk celery with leaves, chopped
1 jalapeno pepper - stemmed, seeded, and diced
3 cloves garlic, chopped
1 pinch chili powder, or to taste
1 cup chicken broth
¾ cup coconut water
1 tablespoon chopped fresh cilantro
1 ½ cups diced cooked rotisserie chicken
2 tablespoons chia seeds

Steps:

Heat olive oil in a 2-quart pot over medium heat; cook and stir green onions, celery, jalapeno pepper, garlic, and chili powder in the hot oil until celery is tender, 5 to 10 minutes. Add chicken broth, coconut water, and cilantro and bring to a boil. Reduce heat and simmer for 10 minutes. Add chicken and bring to a boil; stir in chia seeds and cook until ragout is thickened, about 5 minutes.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 6.6 g, Cholesterol 40.6 mg, Fat 8.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 1.8 g, Sodium 335.5 mg, Sugar 1.1 g

ROTINI WITH CHICKEN MARSALA RAGOUT

Rotini with Chicken Marsala Ragout image

Provided by Trisha Yearwood

Categories main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

6 boneless, skinless chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound sliced white button mushrooms
1 medium sweet onion, chopped
3 tablespoons all-purpose flour
1 garlic clove, minced
1 cup dry Marsala
1 cup chicken broth
1 pound rotini pasta
1 tablespoon chopped fresh flat-leaf parsley
Grated Parmesan or pecorino, for serving

Steps:

Pat the chicken thighs dry and season with 1 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of the oil a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown on both sides, about 8 minutes total; transfer to a plate (the chicken will not be cooked through).
Add the remaining tablespoon oil and then add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown along the edges, about 8 minutes. Add the onions and continue to cook until the onions are softened, about 5 minutes.
Sprinkle the flour and garlic over the vegetables and cook, stirring, 1 minute. Add the Marsala and bring to a simmer. Simmer until the Marsala reduces slightly, about 3 minutes. Add the chicken broth and bring to a simmer. Return the chicken and any collected juices to the skillet, cover, reduce the heat to medium low and cook until the chicken is cooked through and tender, about 30 minutes.
Bring a large pot of salted water to a boil.
When the chicken is cooked, transfer the thighs to a cutting board and increase the heat under the sauce to medium high. Boil until slightly thickened, about 6 minutes. Meanwhile, coarsely shred the chicken using 2 forks. Return the shredded chicken to the skillet and keep warm.
Cook the rotini in the boiling water according to the package directions.
Serve the rotini topped with the chicken ragout. Sprinkle with parsley and serve with the grated Parmesan or pecorino.

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