Pappardelle With Escarole
"From a BH & G mag."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 8 ounces pappardelle pasta or 8 ounces wide egg noodles
- 2 slices bacon
- 12 ounces boneless pork chops, cut into 3/4 inch cubes
- 1 tablespoon chopped garlic
- 1 lb escarole, cored and chopped (10 cups loosely packed)
- 3⁄4 cup chicken broth
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
directions
- 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.
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RECIPE SUBMITTED BY
I love food! I collect cookbooks and recipes and read them the way most people read novels. I have no children but I have two cats who also love to eat. I am also a movie buff and one of my biggest pet peeves is when people talk during a movie!
