PASTA WITH CHICKEN AND BEANS

2 tablespoons olive oil

1 medium onion, finely chopped

1 bay leaf 

6 medium cloves garlic, minced

1 1/2 lb. chicken thighs or breast, diced

2 (14-ounce) cans diced tomatoes 

2 (14-ounce) cans red or white kidney beans, drained and rinsed

1 quart chicken broth 

1 teaspoon smoked paprika 

1/4 teaspoon chili flakes 

Kosher salt and freshly ground black pepper 

1 lb. small pasta

1/4 cup chopped fresh parsley leaves 

Grana, grated for serving

In a Dutch oven, heat 2 tablespoons oil, add 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. Stir in tomatoes, kidney beans, broth, paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, and chili flakes.

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 Grana.