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Egg Noodles with Turkey, Bacon, and Rosemary

Source: Quick from Scratch - Pasta
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
Old-fashioned egg noodles are as good as ever. Here they're paired with quick cooking turkey cutlets – a real convenience food. The salty bacon helps bring out the flavor of the mild turkey. And rosemary enhances them both.
1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
1 pound turkey cutlets, cut into 1/2-by-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 homemade stock
3/4 teaspoon dried rosemary, crumbled
1/2 pound wide egg noodles
1 tablespoon butter, at room temperature
Egg Noodles with Turkey, Bacon, and Rosemary Recipe at
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.

Heat the remaining bacon fat over moderately high heat. Sprinkle the turkey with 1/4 teaspoon each of the 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.

Remove any tough stems from the spinach. Add the broth, rosemary, and the remaining 1/2 teaspoon 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 to 2 minutes.

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 teaspoon pepper to the frying pan and stir until the butter melts. Stir in the turkey with any accumulated juices and the bacon.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 546
Fat. Total: 23g
Fiber: 4g
Carbohydrates, Total: 43g
Sodium: 788mg
% Cal. from Fat: 38%
Cholesterol: 151mg
Protein: 41g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Leilana Reviewed: 09/30/2008
Easy, versital and yummy!
I adjusted based on what I had available in my house. used chicken instead of turkey, Herbs De Provence instead of straight rosemary and ommited the spinach since the hubby isn't a fan. Might try mixing in broccolir or green beans next time. Great flavor!
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