I have made this dish several times. It was printed in the Feb. 2002 Bon Appetit. I was going to post it but you beat me to it. When I first made this dish I found it needed something. I use 4 garlic cloves instead of the 2. For the liquid I use 1/2 white wine and 1/2 chicken broth. I saute the chicken after dusting in Emeril's Creole Seasoning, and at the end I add 4 TBS pesto. That seemed to do the trick!
Ok so I didn't use any escarole, but this pasta gets 5 stars regardless! (Not sure what escarole is but I'm pretty sure I don't have any). I had to use stewed tomoatoes (canned) instead of sun-dried. I did add 1/2 cup tomato paste toward the end, and I stirred in 1 1/2 cups shredded mozzeralla cheese after that. It was so good we all had thirds! Thanks Bev!