Egg Noodles With Turkey, Bacon And Rosemary

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 lb sliced bacon, cut crosswise into 1/2 inch strips
• 1 lb turkey cutlets, cut into 1/2 x 1 1/2 -inch strips
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 10 ounces prewashed spinach
• 1/2 cup canned low sodium chicken broth or 1/2 cup homemade stock
• 3/4 teaspoon dried rosemary, crumbled
• 1/2 lb wide egg noodles
• 1 tablespoon butter, at room temperature

Recipe

• 1 in a large frying pan, cook the bacon, stirring occasionally, until golden brown and just crisp, about 5 minutes. remove and drain on paper towels. pour off all but 2 tablespoons of the fat from the pan.
• 2 heat the remaining bacon fat over moderately high heat. sprinkle the turkey with 1/4 tsp.each salt and pepper. add the turkey to the pan, in two batches , if necessary, and cook, stirring frequently, until golden brown and just cooked through, about 3 minutes. transfer to a plate.
• 3 remove any tough stems from the spinach. add the broth, rosemary, and the remaining 1/2 teaspoons salt to the pan and bring to a simmer, stirring to dislodge any brown bits that cling to the bottom of the pan. add the spinach and cook, stirring, just until wilted - 1-2 minutes.
• 4 in a large pot of boiling, salted water, cook the noodles until just done, about 3 minutes. drain. add the noodles, butter and the remaining 1/4 teaspoons pepper to the frying pan and stir until the butter melts. stir in the turkey with any accumulated juices and the bacon.