Egg Noodles With Chicken And Escarole

• 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; saute 30 seconds. Add broth, salt, and escarole. Cover and cook 3 minutes or until escarole wilts, stirring occasionally. Combine the chicken mixture and noodles.

egg noodles, skinless, bacon, red pepper, garlic, chicken broth, salt, head of escarole

Taken from www.myrecipes.com/recipe/egg-noodles-with-chicken-escarole (may not work)