For a meaty and flavorful twist on this classic Italian dish add ground chicken pancetta and smoked paprika.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Skinny Spatula | 2022-08-26 09:56:47 |  5,823 Views |
Creamy Paprika Chicken Pasta
Serious Eating / Yvonne Ruperti
I’ve been eating the vegetarian version of this Italian dish for years. Pasta e fagioli simply means “pasta and beans.” The mother of an old ex-boyfriend introduced me to this simple easy to make and satisfying dish because she made it almost every week for the whole family. Canned kidney beans and tomatoes are simply seasoned with mostly garlic and a little chili flakes (sometimes onion sometimes oregano) and then cooked pasta shells are stirred in to complete the soupy dish.
While I love the classic I was getting a little bored with it so I took the basic ingredients and added a little flair. For starters this was no longer going to be meatless. I fried up cubes of tasty pancetta tossed in onions and garlic and then added quick-cooked chopped chicken. (Why not beef? Besides the fact that this is a chicken post the combination of beef tomatoes and kidney beans feels too much like a standard quick chili.) In went the tomatoes beans and some extra broth to cook the pasta directly in the soup.
