Kale Pasta

Name: Kale Pasta
Ingredients: 2 red bell peppers; Olive oil; 2 cloves garlic, minced; 2 medium shallots, diced; Kosher salt and freshly ground black pepper; 2 teaspoons red pepper flakes, plus extra for finishing; 1/2 cup white wine; One 28-ounce can plus one 14-ounce can diced fire roasted tomatoes, such as Glen Muir; 2 large bunches kale (about 3 pounds); 4 cups coarsely shredded roasted chicken meat; 1 cup chicken stock; 1 pound rigatoni; Extra-virgin olive oil; 1 cup grated Parmesan; Read more at: http://www.foodnetwork.com/recipes/guy-fieri/killer-kale-pasta-recipe.print.html?oc=linkback

15 ingredients

1 steps

Ingredients

2 red bell peppers
Olive oil
2 cloves garlic, minced
2 medium shallots, diced
Kosher salt and freshly ground black pepper
2 teaspoons red pepper flakes, plus extra for finishing
1/2 cup white wine
One 28-ounce can plus one 14-ounce can diced fire roasted tomatoes, such as Glen Muir
2 large bunches kale (about 3 pounds)
4 cups coarsely shredded roasted chicken meat
1 cup chicken stock
1 pound rigatoni
Extra-virgin olive oil
1 cup grated Parmesan
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/killer-kale-pasta-recipe.print.html?oc=linkback

Directions

1

["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. 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. Cut into slices and set aside until ready to use.", "", "Set a large Dutch oven over medium-high heat. 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. Add the red pepper flakes, and then add the white wine. Cook until most of the wine has evaporated. Add the cans of tomatoes and the roasted red peppers. 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