Egg Noodles with Turkey, Bacon, and Rosemary

Egg Noodles with Turkey, Bacon, and Rosemary
Photo by © Melanie Acevedo


  • ½ cup canned low-sodium chicken broth or homemade stock
  • ½ pound wide egg noodles
  • ¾ teaspoon dried rosemary, crumbled
  • ¼ pound sliced bacon, cut crosswise into 1/2-inch strips
  • 1 tablespoon butter, at room temperature
  • ¾ teaspoon salt
  • ½ teaspoon fresh-ground black pepper
  • + 2 more ingredients
    • 1 pound turkey cutlets, cut into 1/2-by-1 1/2-inch strips
    • 10 ounce prewashed spinach

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 te...

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