Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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[]
- Cook noodles according to package directions, omitting salt and fat.
- While noodles cook heat a large nonstick skillet over medium-high heat.
- Add chicken and bacon to pan; cook 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 chicken mixture and noodles.
Yield: 4 servings (serving size: about 1 3/4 cups)