| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
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
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. 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,” 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.
- Cook the rigatoni pasta al dente in a large pot of salted boiling water according to the package directions, 8 to10 minutes. 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. Add a little of the starchy pasta water if needed.
- Serve the pasta in large bowls and top with spoonfuls of grated Parmesan and extra red chili flakes. Goes great with a chianti or merlot!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 957 |
| Total Fat | 37 g |
| Saturated Fat | 9 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 17 g |
| Sugar | 17 g |
| Protein | 64 g |
| Cholesterol | 124 mg |
| Sodium | 1909 mg |
Reviews
This dish is amazing! Followed the recipe, except for one change. Instead of two cans tomatoes, I used one 28 oz. can and then added a small jar of pasta sauce which I think gave it more flavor. I will definitely make this again. Husband loved it, too.
this was very good. Made a lot which was great because i took it for lunch a few days. Will be making this again.
Very tasty it make enough for at least 6 people the kale took a little long than 15-20 mins till tender but overall easy pasta dish to make and i toasted my red pepper the today before which saved time and i could prepare for a weeknight meal.
This makes enough for about 6-8 people. The preparation was bit time consuming because I don’t have a gas stove so I roasted my peppers in the oven. Other than that, the pasta is phenomenal! This recipe is definitely going into my “go to” pasta recipes.
This is delicious. Made it just as the recipe stated, used 1tsp. of red pepper flakes. It does make a lot. easily fed 8 with leftovers.
Excellent. Only change was I used poached boneless skinless chicken breasts with Italian seasoning.
This was delicious! I sautéed the kale with the garlic and onions to help with the flavor/texture.
It does make a lot so I made about half the pasta and mixed it with some sauce in a separate bowl before serving. Cut back on the crushed red pepper by half and it was just right. You should like kale as the taste comes through clearly. Decent, light pasta meal.
Loved the show with the kids and in the Fieri kichen. I am especially pleased with roasting peppers for this yourself. Much better than jarred. I am sure if you used his fortified chicken stock it would be even better. I make pasta like the with whatever veggies I have, too, but sometimes add wine, sometimes not. And more pepper flakes. Better with both, more flavor.
This recipe was great. It does have a little kick to it, due to the red pepper flakes, but don’t leave them out. I know it is good when my husband wants to share it with his friends. It does make a lot, I cut the recipe in half and it was enough for 4.