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Chicken Pasta e Fagiole Recipe 

Start with Flavor: Heat olive oil and crisp up pancetta in a large pot for 5 minutes.

Sauté Base:  Add onions and bay leaf, cook until soft and golden (6–8 mins).

Add Aromatics: Stir in minced garlic for 30 seconds until fragrant.

Cook Chicken: Add ground chicken thighs, cook through in about 5 minutes.

Build the Sauce:  Mix in diced tomatoes, kidney beans, and chicken broth.

Spice It Up:  Season with smoked paprika, chile flakes, salt, and pepper.

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Toss in Pasta:  Add small pasta (shells or elbows) and cook until al dente.

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Finish Fresh: Stir in chopped parsley for a bright touch.

Serve & Enjoy: Top with grated Parmigiano-Reggiano — cozy, rich, and satisfying!

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