Killer Kale Pasta

Name: Killer Kale Pasta
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters coarsely shredded roasted chicken meat; 237 milliliters chicken stock; 794 grams plus one 14-ounce can diced fire roasted tomatoes, such as Glen Muir; 2 cloves garlic, minced; 1 kilograms large bunches kale (about; 6 servings Kosher salt and freshly ground black pepper; 6 servings Olive oil; 6 servings Extra-virgin olive oil; 237 milliliters grated Parmesan; 2 red bell peppers; 2 teaspoons red pepper flakes, plus extra for finishing; 454 grams rigatoni; 2 mediums shallots, diced; 118 milliliters white wine

Killer Kale Pasta might be just the main course you are searching for. One serving contains 949 calories, 42g of protein, and 48g of fat. This recipe serves 6. This recipe covers 49% of your daily requirements of vitamins and minerals. A mixture of garlic, chicken stock, kale, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Rub the red bell peppers all over with olive oil and place directly over a direct flame to char on all sides, 3 to 4 minutes per side.

Ingredients you will need

Red Pepper

Olive Oil

Dry Seasoning Rub

Remove from the flame and place into a bowl. Cover with plastic wrap and allow to steam for about 10 minutes. Once cool to the touch, remove the steamed peppers from the bowl and pull off the charred skin, stem and seeds.

Ingredients you will need

Peppers

Seeds

Wrap

Equipment you will use

Plastic Wrap

Bowl

Cut into slices and set aside until ready to use.

Set a large Dutch oven over medium-high heat.

Equipment you will use

Dutch Oven

Add a drizzle of olive oil and saute the garlic with the shallots. Season with salt and pepper. Cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Shallot

Garlic

Add the red pepper flakes, and then add the white wine. Cook until most of the wine has evaporated.

Ingredients you will need

Red Pepper Flakes

White Wine

Wine

Add the cans of tomatoes and the roasted red peppers.

Ingredients you will need

Roasted Red Peppers

Tomato

Mix well and bring to a steady boil. Reduce the heat so it is simmering.

Meanwhile, prepare the kale by removing stems and discarding. Tear the leaves up into bite-size pieces. Fold into the tomato sauce along with the chicken. Toss to combine and cover with a lid. Cook for about 5 minutes, and if you notice that the vegetables are "dry," add 1 cup chicken stock. Simmer until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Stock

Tomato Sauce

Vegetable

Whole Chicken

Sauce

Kale

Cook the rigatoni pasta al dente in a large pot of salted boiling water according to the package directions, 8 to10 minutes.

Ingredients you will need

Rigatoni

Water

Equipment you will use

Pot

Drain the pasta and add directly to the Dutch oven with the finished sauce. Toss to coat everything and cook over low heat (this allows the last cooking of the pasta to be done in the sauce), 2 to 3 minutes.

Ingredients you will need

Pasta