In my weight loss journey, I’m always looking for healthy dishes that are delicious at the same time! My husband and I are now empty nesters and recently downsized to a smaller home. Luckily, it’s within walking distance of our local farmers market. We live in a farming community in Northern California and have access to amazing produce!!! On one of our recent trips, I picked up some beautiful kale and bell peppers. I did a search on the Food Network app and found this wonderful recipe that was authored by Guy Fieri.

This is an incredibly tasty pasta dish! The kale adds a great texture, but not a strong flavor, so this might be a great way to get your picky eaters to eat some healthy greens! It makes a big pot of pasta that will feed plenty of people or provide leftovers that can be frozen for later!

If you haven’t checked out the Food Network app, I can’t recommend it enough! If you watch the network, you can immediately go to the app and save recipes you’re watching being made. You can categorize your saved recipes making them easily accessible. Check it out!!!

Killer Kale Pasta (6-8 servings)


2 red bell peppers

2 tbsp extra virgin olive oil, plus more for drizzling

2 medium shallots, diced (I used finely diced red onion)

2 cloves garlic, minced or pressed

Kosher salt and ground pepper

1-2 tsp red pepper flakes, plus more for topping

1/2 cup dry white wine

1 – 28 oz can diced fire roasted tomatoes (I only had plain and used those, still tasted great!)

1 – 14 oz can diced fire roasted tomatoes

2 large bunches Kale (2 1/4 – 3 pounds)

4 cups coarsely shredded rotisserie chicken (skin removed)

1 cup chicken stock

1 pound rigatoni (I kept it healthy with whole wheat pasta)

1 cup grated cheese (2 oz)

Place the bell peppers over the flame of a gas burner to char, turning 3 to 4 minutes per side (or char the peppers under the broiler, turning, 5 minutes). Place in a bowl, cover with plastic wrap and allow the peppers to steam about 10 minutes. Once cool to the touch, remove the peppers from the bowl and pull of the charred skin and stems and remove the seeds. Slice and set aside until ready to use.

Set a large dutch oven over medium high heat. Add the olive oil, then the shallots and garlic; season with salt and pepper and cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes and wine and cook until most of the wine has evaporated, 3-5 minutes. Add both cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil, then reduce the heat so the sauce simmers.

Meanwhile, prepare the kale by removing and discarding the stems: tear the leaves into bite size pieces. Fold the kale into the tomato sauce along with the chicken and toss to combine. Cover and cook until the kale has wilted, about 5 minutes. If the sauce seems dry add the chicken stock 1/2 cup at a time. Continue cooking, covered, until the kale is tender, all the flavors have come together and the sauce is think, 15 to 20 minutes. Taste and season with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, 8-10 minutes. Reserve about 1 cup cooking water, then drain the pasta and add it directly to the Dutch oven with the finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2-3 minutes. Add a little of the reserved pasta water if needed. Serve pasta topped with parmesan cheese.

Hope you enjoy the killer pasta!!!