Egg Noodles with Chicken and Escarole

Egg Noodles with Chicken and Escarole
Photo by Karry Hosford


  • ½ teaspoon salt
  • 2 bacon slices, chopped
  • ½ teaspoon crushed red pepper
  • 1 small head of escarole, cut into large pieces (about 3/4 pound)
  • 1 cup fat-free, less-sodium chicken broth
  • 3 ½ cups uncooked wide egg noodles (about 6 ounces)
  • 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
  • + 1 more ingredients
    • 1 ½ teaspoons bottled minced garlic

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, sal...

View full recipe at My Recipes


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