Sweet Pepper Pasta Toss with Kale (or Swiss Chard)

 Sweet Pepper Pasta Toss with Kale (or Swiss Chard)

 

half a package of bacon

leftover chicken

 1 (8 ounce) package uncooked farfalle

(bow tie) pasta

1 tablespoon olive oil

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 cup roughly chopped kale

4 cloves garlic, chopped

1 pinch dried basil

1 pinch ground cayenne pepper

salt and ground black pepper to taste

8 ounces feta cheese, crumbled

 

(I cooked some bacon in a pan first but you can easily make this veggie.)

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.

Sprinkle with feta upon serving.