Egg Noodles with Chicken and Escarole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You can also try farfalle or another short, wavy pasta in place of the egg noodles. Ingredients:
3 1/2 cups uncooked wide egg noodles (about 6 ounces) |
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces |
2 bacon slices, chopped |
1/2 teaspoon crushed red pepper |
1 1/2 teaspoons bottled minced garlic |
1 cup fat-free, less-sodium chicken broth |
1/2 teaspoon salt |
1 small head of escarole, cut into large pieces (about 3/4 pound) |
Directions:
1. Cook noodles according to package directions, omitting salt and fat.
2. While noodles cook, heat a large nonstick skillet over medium-high heat. Add chicken and bacon to pan; cook for 5 minutes or until chicken is done, stirring frequently. Add red pepper and garlic; sauté 30 seconds. Add broth, salt, and escarole. Cover and cook 3 minutes or until escarole wilts, stirring occasionally. Combine the chicken mixture and noodles.
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