Egg Noodles With Turkey, Bacon and Rosemary

1. 1

   In a large frying pan, cook the bacon, stirring occasionally, until golden brown and just crisp, about 5 minutes.

2. 2

   Remove and drain on paper towels.

3. 3

   Pour off all but 2 tablespoons of the fat from the pan.

4. 4

   Heat the remaining bacon fat over moderately high heat.

5. 5

   Sprinkle the turkey with 1/4 tsp.each salt and pepper.

6. 6

   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.

7. 7

   Transfer to a plate.

8. 8

   Remove any tough stems from the spinach.

9. 9

   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.

10. 10

    Add the spinach and cook, stirring, just until wilted - 1-2 minutes.

11. 11

    In a large pot of boiling, salted water, cook the noodles until just done, about 3 minutes.

12. 12

    Drain.

13. 13

    Add the noodles, butter and the remaining 1/4 teaspoons pepper to the frying pan and stir until the butter melts.

14. 14

    Stir in the turkey with any accumulated juices and the bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.