Pappardelle With Escarole |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From a BH & G mag. Ingredients:
8 ounces pappardelle pasta or 8 ounces wide egg noodles |
2 slices bacon |
12 ounces boneless pork chops, cut into 3/4 inch cubes |
1 tablespoon chopped garlic |
1 lb escarole, cored and chopped (10 cups loosely packed) |
3/4 cup chicken broth |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. Cook pasta in lightly salted boiling water according to package directions. Drain and return pasta to pan.
2. Meanwhile, cook bacon in a 12 inch skillet over medium high heat just until crisp. Remove the bacon, reserving drippings in skillet. Drain the bacon; crumble and set aside.
3. Add pork and garlic to hot drippings in skillet. Cook over medium high heat for 3 to 4 minutes or until pork is browned and no longer pink in center. Remove pork from skillet. Add escarole, broth, salt and pepper to skillet; bring to boiling. Reduce heat to medium and cook at a gentle boil, uncovered, for 3 minutes.
4. Return pork to skillet. Stir in cooked pasta and heat through. Sprinkle with bacon.
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