Lunch: Egg Noodles with Turkey, Bacon, and Rosemary

Old-fashioned egg noodles are as good as ever. Here they're paired with quick cooking turkey cutlets, a real convenience food. The salty bacon helps bring out the flavor of the mild turkey, and rosemary enhances them both.

This recipe includes superfoods such as:

Spinach

Health benefits of Egg Noodles with Turkey, Bacon, and Rosemary

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1/4 lb. sliced bacon
1 lb. turkey cutlets
3/4 tsp. salt
1/2 tsp. fresh-ground black pepper
10 oz. prewashed spinach
1/2 c. canned low-sodium chicken broth or homemade stock
3/4 tsp. dried rosemary
1/2 lb. wide egg noodles
1 tbsp. butter

Instructions

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 10 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 Cotes du Rhone. Or try a moderately priced California cabernet sauvignon.

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