6-8 slices bacon
1 bunch of kale, thick stems trimmed, leaves coarsely chopped
1 pint of mushrooms, sliced
3 tablespoons of basil pesto
12 oz. brown rice penne noodles, cooked and rinsed
2 cups chicken broth
Cook the bacon. When the bacon is done cooking, remove it from the pan with a slotted spoon and place on a paper-towel lined plate. Reserve the bacon drippings in the pan (if there is more than a couple tablespoons, you may want to drain some of the fat) and wilt the kale for 2 minutes. Add the mushrooms and chicken broth. Cook the kale and mushrooms for about 10 minutes or until both are tender. Add 3 Tablespoons of basil pesto to the cooked noodles - you just want to lightly coat the noodles for a little flavor. With a slotted spoon, add the mushroom and kale mixture to the penne. Crumble bacon and toss it with penne.
courtesy of: Natalie Naramor, Gluten Free Mommy