Chicken Pasta e Fagiole with Smoked Paprika Recipe

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A twist on a classic Yvonne Ruperti

Notes: Garbanzo beans or white beans can be substituted for the kidney beans.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 servings

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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

  • 1/4 teaspoon chile flakes

  • Kosher salt and freshly ground black pepper

  • 3 ounces (about 1 1/2 cups) small pasta (such as shells or elbow macaroni)

  • 1/4 cup chopped fresh parsley

  • Parmigiano-Reggiano for serving

Directions

  1. In large saucepan or Dutch oven, heat 1 tablespoon oil and pancetta over medium heat. Cook, stirring, until pancetta is cooked and crispy, about 5 minutes.

  2. Add remaining 2 tablespoons oil, onions, and bay leaf to pan. Cook, stirring occasionally, until onions have softened, 6 to 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken and cook until cooked through, 4 to 5 minutes. Stir in tomatoes, kidney beans, broth, paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, and chili flakes.

  3. Increase heat to medium high and bring to high simmer. Add pasta and cook until al dente. Season to taste with salt and pepper, stir in parsley, and serve with grated parmesan.

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Nutrition Facts (per serving)
548 Calories
18g Fat
65g Carbs
36g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 548
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 19%
Cholesterol 79mg 26%
Sodium 1106mg 48%
Total Carbohydrate 65g 24%
Dietary Fiber 14g 51%
Total Sugars 10g
Protein 36g
Vitamin C 37mg 187%
Calcium 173mg 13%
Iron 6mg 35%
Potassium 1464mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)