Ingredients
¼lbbacon,sliced
1lbturkey cutlets
¾tspsalt
½tspfresh ground black pepper
10ozspinach,prewashed
½cupchicken broth,canned, low sodium
¾tspdried rosemary
½lbwide egg noodles
1tbspbutter
Preparation
In a large frying pan, cook the bacon, stirring occasionally, for about 5 minutes, until golden brown and just crisp.
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 ¼ teaspoon each of the salt and pepper.
Add the turkey to the pan, in two batches if necessary, and cook, stirring frequently, for about 3 minutes, until golden brown and just cooked through. Transfer to a plate.
Remove any tough stems from the spinach.
Add the broth, rosemary, and the remaining ½ teaspoon of 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, for 1 to 2 minutes, just until wilted.
In a large pot of boiling, salted water, cook the noodles for about 10 minutes, until just done. Drain.
Add the noodles, butter, and the remaining ¼ teaspoon of pepper to the frying pan and stir until the butter melts. Stir in the turkey with any accumulated juices and the bacon.
Serve and enjoy!
