Spicy farfalle with chicken chorizo and chickpeas
- Total Time
This is an incredibly versatile pasta dish. Make it with any shape of short pasta, swap in Italian turkey sausage, try baby spinach or arugula instead of kale, and use cannellini, navy, or borlotti beans for the chickpeas.
uncooked bow tie pasta6 oz, Farfalle
olive oil2 tsp
chicken chorizo6 oz, sausage, split lengthwise and cut into 1/4-inch slices
uncooked kale4 cup(s), baby variety
grape tomatoes2 cup(s), halved
canned chickpeas15 oz, (1 can), rinsed and drained
uncooked scallion(s)3 medium, thinly sliced
garlic clove(s)2 medium clove(s), minced
table salt½ tsp
red pepper flakes⅛ tsp
- 1 Cook pasta according to package directions.
- 2 Meanwhile, heat oil in 12-inch skillet over medium-high heat. Add sausage and cook, stirring occasionally, until sausage is lightly browned, about 2 minutes.
- 3 Add kale and cook until wilted, about 1 minute. Add tomatoes, chickpeas, scallions, garlic, salt, and pepper flakes, and cook, stirring often, just until heated through, about 1 minute.
- 4 Add pasta to skillet and toss to combine.
- Serving size: 1 3/4 cups