Spicy farfalle with chicken chorizo and chickpeas

Total Time
30 min
10 min
20 min
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 pasta

6 oz, Farfalle

olive oil

2 tsp

chicken chorizo

6 oz, sausage, split lengthwise and cut into 1/4-inch slices

uncooked kale

4 cup(s), baby variety

grape tomatoes

2 cup(s), halved

canned chickpeas

15 oz, (1 can), rinsed and drained

uncooked scallion(s)

3 medium, thinly sliced

garlic clove(s)

2 medium clove(s), minced

table salt

½ tsp

red pepper flakes



  1. 1 Cook pasta according to package directions.
  2. 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. 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. 4 Add pasta to skillet and toss to combine.
  5. Serving size: 1 3/4 cups


Always weigh dry pasta before cooking. Even experienced cooks are not good at “guesstimating,” and the SmartPoints add up fast if you’re off by just an ounce or two.

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