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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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