Monday, June 8, 2009

Egg Noodles With Chicken, Bacon and Rosemary

While waiting for the growing season to kick into high gear here in NEOhio, there are Spring crops available at the markets. One is fresh spinach. The taste is superior to the pre-packaged (shipped from long distances), and the cost savings are better too. Do you have a meal that is oft requested in your household? In my house, the son of the food critic requests this one often. Me thinks for him it is the bacon!

Egg Noodles With Chicken, Bacon and Rosemary

1/4 pound sliced bacon, cut crosswise into 1/2 inch strips
1 pound skinless chicken breasts
Salt & Pepper, to taste
1 1/2 pounds fresh spinach
1/2 cup chicken broth
1/2 to 1 tsp. dried rosemary, crumbled
1/2 pound wide egg noodles
1 Tbsp. butter

In a large deep skillet, cook bacon until brown and crisp. Remove from pan and drain. Pour off all but 2 Tbsp. of bacon grease from pan. Season chicken breasts with salt and pepper on each side. Add chicken to pan and cook till brown on both sides. Set aside.

While the chicken is cooking, remove stems from spinach and wash thoroughly to remove the grit. Add the broth and rosemary to pan and bring to simmer, stir to dislodge any brown bits on bottom of pan. Add the spinach and cook just till wilted.

In a large pot of salted water, cook the egg noodles. Drain. Cut chicken into bite-size pieces. Add noodles, butter, chicken and bacon to pan with spinach mixture. Toss well.

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