Pancetta, Kale And Chickpea Fusilli

• 8 ounces truRoots Ancient Grains Organic Fusilli
• 8 ounces cubed pancetta
• 2 cups chopped onion
• 2 tablespoons minced garlic
• 1/2 teaspoon crushed red pepper flakes
• 10 ounces chopped kale center vein removed
• 16 ounces chickpeas rinsed and drained
• 14 1/2 ounces chicken broth
• 1/4 cup white balsamic vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/3 cup grated Parmesan cheese dried, plus additional for garnish

1. COOK fusilli according to package instructions. Drain.
2. COOK pancetta in large skillet over medium heat until crisp. Remove from skillet. Add onions to drippings. Cook until tender. Stir in garlic and pepper flakes. Cook 30 seconds. Add kale. Cover and cook 3 to 5 minutes or until tender. Add chickpeas, broth, vinegar, sugar and salt. Simmer, uncovered, until most of the liquid is evaporated. Stir in fusilli. Heat through.
3. STIR in pancetta and cheese. Garnish with additional cheese.

fusilli, pancetta, onion, garlic, red pepper, chickpeas, chicken broth, white balsamic vinegar, sugar, salt, parmesan cheese

Taken from www.yummly.com/recipe/Pancetta_-Kale-and-Chickpea-Fusilli-2662978 (may not work)