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Egg Noodles with Chicken and Escarole

Photo: Karry Hosford
Yield 4 servings (serving size: about 1 3/4 cups)
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)

Nutrition 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

How to Make It

  1. Cook noodles according to package directions, omitting salt and fat.

  2. 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.