Ingredients:

1 pkg Noodles
5 slices bacon, cut into 1/2-inch pieces
1 small yellow onion, diced
2 each garlic cloves, minced
2 tsps chopped fresh rosemary
2 tsps chopped fresh thyme, plus more for garnish
2 tsps chopped fresh thyme, plus more for garnish
1/2 cup dry white wine
15 oz whole berry cranberry sauce
1 1/4 cups half and half
4 cups leftover shredded turkey
2 cups frozen peas
2 cups fresh baby spinach leaves
  Parmesan cheese, for garnish

Cooking Directions:

1. Cook the No Yolks® Noodles according to package instructions. Reserve 1/4 cup of the noodle cooking water; drain.

2. In a large straight-sided skillet over medium heat, add the bacon. Cook, stirring occasionally, until golden-brown and crisp, about 7-9 minutes. Transfer the bacon to a paper-towel-lined plate.

3. To the same skillet, add the onions to the bacon fat and cook, stirring occasionally, until tender, about 4-6 minutes. Add the garlic, rosemary and thyme and cook until fragrant, about 30 seconds.

4. Stir in the wine and cook until reduced by half, about 1 minute. Add the cranberry sauce and half-and-half, and cook until a sauce forms, about 2-3 minutes.

5. Add the turkey, peas and spinach, and cook until fully heated through and spinach is wilted, about 1-2 minutes. Add the noodles and cooked bacon, and toss to coat, about 1 minute. Top with Parmesan and additional thyme. Serve.