Special Diet Information

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

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

This is a low sodium recipe.

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

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"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

The refrigerator light goes on...

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.


Farfalle with Kale and Roast Chicken - Low Sodium Version

Servings: 4 | Serving size: 2 ounces pasta with chicken and veggies

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes fair leftovers. Reheat gently.

4 quarts water
8 ounces whole wheat or gluten-free farfalle pasta
spray olive oil
16 ounces crimini mushrooms (quartered)
2 tsp olive oil
2 Tbsp dried pumpkin seeds
1 medium onion (peeled and sliced)
1 medium red bell pepper (julienne strips)
1 lb kale (rinsed and cut into 1-inch wide strips)
1/4 tsp salt
fresh ground black pepper (to taste)
12 ounces rotisserie chicken (skinned and meat pulled into strips)
1/2 cup white wine
4 ounces smoked mozzarella (shredded)
1/2 cup fresh basil leaves

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.

Nutrition Facts

Serving size: 2 ounces pasta with chicken and veggies.

Servings: 4

Amount Per Serving

Calories 588 Calories from Fat 139
% Daily Value
Total Fat 16g 24%
    Saturated Fat 5g 24%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 86mg 29%
Sodium 391mg 16%
Total Carbohydrates 65g 22%
    Dietary Fiber 9g 35%
    Sugars 5g
Protein 46g
Vitamin A 370% Vitamin C 292%
Calcium 38% Iron 36%
Vitamin K 935 mcg Potassium 1518 mg
Magnesium 190 mg