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)
How to Make It
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 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.