Pasta with Chicken, Bacon, and Escarole (Theresa's Favorite)

Servings 4


  • 1 1/2 pounds chicken thighs boneless, skinless, cut into bite sized pieces
  • 3 slices bacon chopped
  • 4 cloves garlic minced
  • 1 1/2 cups chicken broth
  • 1 tsp coarse kosher salt
  • 1 head Escarole or Spinach cut into large pieces, about 3/4 lb.
  • 1 pint grape tomatoes halved
  • 1/2 cup sundried tomatoes slivered (optional)
  • 1/2 cup parmesan
  • 1 bag Al Dente pasta


  • Heat large, non-stick skillet over medium high heat. Add chicken and bacon to pan; cook for 5 minutes or until chicken is done, stirring frequently. Add garlic, saut√© 30 seconds. Add broth, escarole, tomatoes, and salt. Cover and cook 3 minutes or until escarole wilts.
  • In the meantime, cook Al Dente pasta. Drain and toss with chicken mixture. Serve with parmesan.

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