In a large skillet add in the canola oil and bring to a high heat. Next, add in the garlic and sauté until golden, about 1-2 minutes.
Next, add in the chicken and sauté on all sides until golden brown, about 5-7 minutes.
Continuing on high heat add in the cannellini beans (with liquid), roasted red peppers, peas, salt, and ground black pepper.
Bring to a simmer and cook for 8 minutes, mixing occasionally, or until the liquid has reduced by half.
Finally, turn off the heat, add in the Ricotta cheese, and mix well.