Egg Noodles with Chicken and Escarole

Egg Noodles with Chicken and Escarole Recipe
Photo: Karry Hosford
You can also try farfalle or another short, wavy pasta in place of the egg noodles.


4 servings (serving size: about 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 374
Caloriesfromfat 27 %
Fat 11.1 g
Satfat 3.2 g
Monofat 4.2 g
Polyfat 2.2 g
Protein 33.1 g
Carbohydrate 33.9 g
Fiber 3.9 g
Cholesterol 143 mg
Iron 4 mg
Sodium 684 mg
Calcium 72 mg


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)


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.

Cynthia DePersio,

Cooking Light

April 2003
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