Farfalle with Kale and Roast Chicken



Serving size

2 ounces pasta with chicken and veggies
30 Minutes

This recipe can be multiplied and makes fair leftovers. Reheat gently.

Farfalle with Kale and Roast Chicken


4 quart Water
8 ounce Whole Wheat Farfalle (or gluten-free farfalle)
1 spray Spray olive oil
16 ounces Crimini mushrooms (quartered)
2 tsp. Olive oil
2 Tbsp. Pumpkin seeds
1 medium White onions (peeled and sliced)
1 medium Red bell peppers (julienne strips)
16 ounces Kale, raw (rinsed and cut into 1-inch wide strips)
1 to taste Black pepper
12 ounce Rotisserie chicken (skinned and meat pulled into strips)
1/2 cup White wine
4 ounce Skim milk mozzarella (smoked mozzarella, shredded)
1/2 cup leaves, whole Fresh basil (chiffonade)


Place the water in a large stock pot over high heat. When the water boils add the pasta.

While the pasta is cooking place a large non-stick skillet over medium high heat. Spray lightly with olive oil and add the mushrooms. Cook, tossing frequently, until they are well browned. Remove from pan to a plate.

Add the olive oil to the pan with the pumpkin seeds. Cook for about three minutes. Add the onion and cook until it begins to turn brown and caramelize. Add the red pepper and cook for another 3 minutes.

Add the kale along with the salt and pepper. Place the mushrooms back in the pan. As the kale begins to wilt, add the pulled chicken. Cook, tossing frequently, for about 2 - 3 minutes.

Drain the pasta and reserve about a cup of the pasta water. Add the white wine and 1/2 cup of pasta water. Toss and add the shredded cheese, then continue to toss to mix the ingredients.

As the cheese begins to melt, add more pasta water (1/4 cup at a time) to create a sauce. The sauce should not be too thin. Add the basil and cook for one minute more.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish and make sure the rotisserie chicken is gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

Using a rotisserie chicken from the store is a great time saver. Grab one, bring it home, skin it, pull the meat and have enough chicken ready to eat for two nights for your family. The meat goes great in a pasta dish like this one or Fettuccine Alfredo. The leftovers make great fixings for chicken salad or sandwiches the next day. Put the bones and skin in the freezer for use later making chicken stock.

If you are in a real hurry, some of the larger groceries have salad bars with the rotisserie already pulled. Weigh out what you need and add it to your pasta dish, soup or for making your chicken salad.

"Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with ... Give us pasta with a hundred fillings."

Robert Farrar Capon, priest-chef