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

Cynthia DePersio
Recipe by Cooking Light April 2003

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions, omitting salt and fat.

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  • 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.

Nutrition Facts

374 calories; calories from fat 27%; fat 11.1g; saturated fat 3.2g; mono fat 4.2g; poly fat 2.2g; protein 33.1g; carbohydrates 33.9g; fiber 3.9g; cholesterol 143mg; iron 4mg; sodium 684mg; calcium 72mg.
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