Egg Noodles With Chicken And Escarole

== 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)
Category:Quick and Easy Recipes
Category:Quick and Easy Main Dishes
Category:American Recipes
Category:American Meat Dishes
Category:American Main Dishes
Category:Healthy Recipes
Category:Healthy Main Dishes
Category:Main Dish Recipes
Category:Main Dish Poultry Recipes
Category:Main Dish Pasta Recipes
Category:Poultry Recipes
Category:Pasta Recipes
Category:Egg noodle Recipes
Category:Chicken Recipes
Category:Chicken thigh Recipes
Category:Bacon Recipes
Category:Red Pepper Recipes
Category:Garlic Recipes
Category:Chicken stock and broth Recipes
Category:Stock and broth Recipes
Category:Salt Recipes
Category:Escarole Recipes
Category:Low-calorie Recipes
Category:Low-fat Recipes