One-Pan Tuscan Chicken Sausage & White Beans

• Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add onion, ¼ tsp salt (½ tsp for 4 servings), and pepper. Cook, stirring occasionally, until tender and lightly browned, 3-6 minutes. • Add another drizzle of oil, zucchini, ¾ tsp salt (1¼ tsp for 4), and pepper. Cook, stirring occasionally, until zucchini is softened, 4-7 minutes. • Add tomato paste, Italian Seasoning, half the chili powder (all for 4), and half the tomatoes. Cook, stirring, until tomato paste is darkened, 30-60 seconds.

While veggies cook, pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a second large pan over medium-high heat. Add chicken or sausage and cook, stirring frequently, until browned and cooked through, 4-6 minutes. Transfer to a plate.

• While veggies cook, halve baguette lengthwise. Brush cut sides with a large drizzle of oil; season with salt and pepper. Toast, cut sides up, directly on oven rack until golden, 5-6 minutes. • Transfer toasted baguette to a cutting board. Dice into 1-inch croutons.

• Add beans and their liquid, stock concentrates, and ¼ cup water (½ cup for 4 servings) to pan with veggies. Cook, stirring occasionally, until slightly reduced, 2-3 minutes. Taste and season with salt and pepper. • Remove from heat. Stir in remaining tomatoes. TIP: If your pan isn’t ovenproof, transfer everything to a small baking dish now.

Stir chicken or sausage into pan along with remaining tomatoes.

• In a small bowl, combine ricotta with a drizzle of olive oil. Season with ¼ tsp salt (½ tsp for 4 servings) and pepper. • Dollop ricotta over skillet. Top with croutons and Parmesan. • Bake on top rack until cheese melts, 2-3 minutes.