2 red bell peppers
1 Goody Alfredo Pasta Sauce
Kosher salt and freshly ground pepper
2 large bunches kale
4 cups cooked chicken, diced
1 Pack Goody Rigatoni Pasta
1 cup grated parmesan cheese
1.Place the bell peppers over the flame of a gas burner to char, turning, 3 to 4 minutes per side. Place in a bowl, cover with plastic wrap and allow the peppers to steam about 10 minutes. Once cool, remove the peppers from the bowl and pull off the skin and stems and remove the seeds. Slice and set aside until ready to use.
2.In a large pan over medium-high heat. Add alfredo sauce; season with salt and pepper and heat. Add the roasted red peppers. Mix well and bring to a boil, then reduce the heat until the sauce simmers.
3.Meanwhile, prepare the kale by removing and discarding the stems; tear the leaves into bite-size pieces. Fold the kale into the Alfredo 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 thick, 15 to 20 minutes. Taste and season with salt and pepper.
4.Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, 8 to 10 minutes, drain. Add the pasta to the finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. Serve the pasta in large bowls and top with the parmesan, and a drizzle of olive oil.