Egg Noodles with Chicken and Escarole

Photo: Karry Hosford

You can also try farfalle or another short, wavy pasta in place of the egg noodles.

Yield: 4 servings (serving size: about 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 374
  • Calories from fat: 27%
  • Fat: 11.1g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 2.2g
  • Protein: 33.1g
  • Carbohydrate: 33.9g
  • Fiber: 3.9g
  • Cholesterol: 143mg
  • Iron: 4mg
  • Sodium: 684mg
  • Calcium: 72mg


  • 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)


  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.
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