|2 cups orecchiette pasta dry (you can use any other small size dry pasta)
|1 cup cut green beans frozen
|2 tablespoons all-purpose flour
|1/2 teaspoon poultry seasoning
|1/8 teaspoon black pepper
|225g turkey scaloppine (scaloppine is a thinly sliced cut of meat.)
|1 tablespoon olive oil
|1 tablespoon unsalted butter
|1 tablespoon shallots minced
|1 tablespoon garlic minced
|2 tablespoons fresh sage finely sliced
|3 tablespoons lemon juice
|1/2 cup no salt added chicken broth
|2 tablespoons parmesan cheese
|1/8 teaspoon red pepper flakes
PHOSPHATE TIP: When you buy ready-to-cook, seasoned and breaded pieces of meat and poultry, be aware that they are higher in phosphorus. This recipe adds flavor without increasing the phosphorus.
Bring a large pot of water to a boil. Cook pasta according to directions. Drain and return pasta to the same pot. Add the frozen green beans to the cooked pasta. Remove from heat.
In a plate, combine flour with poultry seasoning and black pepper. Dredge each piece of turkey scaloppine in the seasoned flour.
In a skillet over medium-high heat, heat the olive oil. Cook the scaloppine for 3 to 4 minutes per side. Remove from heat.
In the same skillet the turkey scaloppine was cooked in, heat butter over medium heat. Add shallots, garlic and sage and sauté until softened and fragrant.
Deglaze the pan with the lemon juice and chicken broth. Bring to a boil. Add cooked pasta and green bean mixture and parmesan cheese. Cook until sauce reduces.
Sprinkle with red pepper flakes and serve immediately with turkey scaloppine.