Egg Noodles with Turkey, Bacon, and Rosemary

  • Active Time 25m
  • Total Time 25m

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.
WINE RECOMMENDATION:
The rosemary in this dish will go well with a light French red wine, such as a Côtes-du-Rhône. Or try a moderately priced California cabernet sauvignon.

ingredients

  • 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

directions

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.

RecID 3074

nutrition information per serving

546 calories; 23g total fat; 151mg cholesterol; 788mg sodium; 43g carbohydrates; 4g fiber; 41g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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