Pappardelle With Escarole

From a BH & G mag.

• Ready In: 30 mins
• 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

1. Cook pasta in lightly salted boiling water according to package directions. Drain and return pasta to pan.
2. 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.
3. 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.
4. Return pork to skillet. Stir in cooked pasta and heat through. Sprinkle with bacon.