Chicken Artichoke and Cannellini Bean Spezzatino

Ingredients

• 2 tablespoons olive oil
• 1 (4-ounce) piece pancetta, diced into 1/4-inch pieces
• 2 medium carrots, peeled and cut into 1/2-inch pieces
• 2 celery stalks, thinly sliced
• 1 onion, diced
• 3 cloves garlic, halved
• 1 teaspoon kosher salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper, plus more for seasoning
• 2 (14-ounce) cans low-sodium chicken stock
• 1/2 packed cup fresh basil leaves, chopped
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 bay leaf
• 2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total)
• 12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces
• 1 (15-ounce) can cannellini beans, rinsed and drained

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