PAP: Pappardelle with Escarole
Source of Recipe
Simple Pasta, Better Homes & Gardens
* Exported from MasterCook *
Pappardelle with Escarole
Recipe By :Better Homes & Gardens
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces dried pappardelle or
wide egg noodles
2 slices bacon
12 ounces boneless pork chops -- cut into 3/4-inch
-- cubes
1 teaspoon garlic -- chopped
1 pound escarole (10 cups) -- cored and chopped
-- and loosely packed
3/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Cook pasta in lightly salted boiling water according to package directions. Drain and return pasta to pan.
Meanwhile, cook bacon in a 12-inch skillet over medium-high heat just until crisp. Remove the bacon, reserving drippings in skillet. Drain the bacon; crumble and set aside.
Add pork and garlic to hot drippings in skillet. Cook over medium-high heat for 3 to 4 minutes or until pork is browned and no longer pink in center. Remove pork from skillet. Add escarole, broth, salt, and pepper to skillet; bring to boiling. Reduce heat to medium and cook at a gentle boil, uncovered, for 3 minutes.
Return pork to skillet. Stir in cooked pasta and heat through. Sprinkle with bacon.
Per serving: 480 calories, 19 g total fat, 61 mg cholesterol, 1366 mg sodium, 48 g carbohydrates, 4 g fiber, 27 g protein.
Source:
"Simple Pasta"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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