How To Make Egg Noodles with Turkey, Bacon, and Rosemary
Smoky turkey, savory bacon, and sweet spinach are tossed in a rosemary-herbed sauce to yield this filling egg noodles dish!
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!
- Calories: 568.19kcal
- Fat: 25.29g
- Saturated Fat: 8.59g
- Trans Fat: 0.19g
- Monounsaturated Fat: 9.61g
- Polyunsaturated Fat: 4.76g
- Carbohydrates: 44.78g
- Fiber: 3.62g
- Sugar: 2.13g
- Protein: 39.29g
- Cholesterol: 148.58mg
- Sodium: 705.69mg
- Calcium: 112.62mg
- Potassium: 941.19mg
- Iron: 5.84mg
- Vitamin A: 372.45µg
- Vitamin C: 20.11mg
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