- 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
- 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.
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.