Chicken Pasta e Fagiole with Smoked Paprika | Dinners
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Cooking tools:
- Dutch oven
- Saucepan
- Grater
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Oven
- Spoon
Ingredients
- 3 tablespoons olive oil, divided
- 3 ounces pancetta, finely chopped (optional)
- 2 medium onions, finely chopped (about 1 3/4 cups)
- 1 bay leaf
- 6 medium cloves garlic, minced (about 2 tablespoons)
- 12 ounces ground chicken thigh meat
- 2 (14-ounce) cans diced tomatoes
- 2 (14-ounce) cans red kidney beans, drained and rinsed (see note)
- 3 cups low-sodium homemade or store-bought chicken broth
- 1 teaspoon smoked paprika
- Kosher salt
- freshly ground black pepper
- 1/4 teaspoon chile flakes
- 3 ounces (about 1 1/2 cups) small pasta (such as shells or elbow macaroni)
- 1/4 cup chopped fresh parsley leaves
- Parmigiano-Reggiano for serving.
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