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

More From Cooking Light

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

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Egg Noodles with Chicken and Escarole Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy