INGREDIENTS
2
Chicken breasts with rib meat, skinless
1
piece Pancetta
12 oz
Artichoke hearts, frozen
1/2
packed cup Basil, fresh leaves
1
Bay leaf
1 15 ounce can
Cannellini beans
2
Carrots, medium
2
Celery stalks
3 cloves
Garlic
1
Onion
2 tsp
Thyme, dried
2 14 ounce cans
Chicken stock, low-sodium
2 tbsp
Tomato paste
1 tsp
Black pepper, freshly ground
1 tsp
Kosher salt
2 tbsp
Olive oil