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 ounce 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
How to Make It
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.
Wine Recommendation: 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.