Ingredients Jump to Instructions ↓

  1. 1/4 pound(s) sliced bacon , cut crosswise into 1/2-inch strips

  2. 1 pound(s) turkey cutlets , cut into 1/2-by-

  3. 1 1/2-inch strips

  4. 3/4 teaspoon(s) salt

  5. 1/2 teaspoon(s) fresh-ground black pepper

  6. 10 ounce(s) prewashed spinach

  7. 1/2 cup(s) canned low-sodium chicken broth or homemade stock

  8. 3/4 teaspoon(s) dried rosemary , crumbled

  9. 1/2 pound(s) wide egg noodles

  10. 1 tablespoon(s) butter , at room temperature

Instructions Jump to Ingredients ↑

  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 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.

  3. 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.

  4. In a large pot of boiling, salted water, cook the noodles until just done, about 10 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.

  5. Wine Recommendation: The rosemary in this dish will go well with a light French red wine, such as a Cotes du Rhone. Or try a moderately priced California cabernet sauvignon.


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