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, sauté 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.