One-Pan Tuscan Chicken Sausage & White Beans
with Tomatoes, Zucchini, Ricotta & Parmesan Croutons
Love the flavors of pizza? Of course, you do, you’re only human! Our chefs have channeled our favorite late-night bite into a one-pan dinner, packed with veggies and protein. Zucchini and cannellini beans simmer with tomatoes for the saucy component, which gets dolloped with creamy, mild ricotta cheese. Next? Hello, big, crunchy croutons! And a final flourish of Parm gets all melty when popped into the oven. Where has this skillet bean all our lives??
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Zucchini
1 unit
Cannellini Beans
¼ ounce
Parsley
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
2 unit
Tomato
1 unit
Mushroom Stock Concentrate
4 ounce
Ricotta Cheese
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1.5 ounce
Tomato Paste
1 tablespoon
Italian Seasoning
1 teaspoon
Chili Powder
1 unit
Veggie Stock Concentrate
9 ounce
Italian Chicken Sausage Mix
Not included in your delivery
5 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and finely dice onion. Trim and quarter zucchini lengthwise; thinly slice into quarter-moons. Dice tomatoes into ½-inch pieces. Pick parsley leaves from stems; roughly chop leaves.
• 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.
• Garnish skillet with chopped parsley. Divide between plates or serve directly from pan.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
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