Turkey and Mustard Sauté with Pasta

📝 Ingredients

• 500 g turkey escalopes (4 escalopes of about 125 g each)
• 300 g dried pasta (penne or tagliatelle)
• 400 g frozen green beans
• 1 brown onion (about 120 g)
• 3 tbsp wholegrain mustard
• 200 ml light single cream, 12% fat
• 1 chicken stock cube + 150 ml hot water
• 2 tbsp rapeseed oil (1 per batch of turkey)
• 1 tsp dried thyme
• Salt, black pepper

🍴 Utensils

• Large saucepan
• Sauté pan or large frying pan
• Colander
• Chopping board and knife
• Bowl
• Wooden spoon

📖 Steps

1. Bring a large saucepan of salted water to the boil for the pasta. Meanwhile, pat the escalopes dry with kitchen paper and cut them into strips about 1 cm wide and 5 cm long. Season with salt and pepper.
2. Peel and finely slice the onion. Dissolve the stock cube in the 150 ml of hot water. In a bowl, mix the cream, wholegrain mustard and thyme: everything should be ready before you start cooking.
3. Heat 1 tbsp oil in the sauté pan over a high heat. Sear half the turkey for 2 to 3 min without stirring too much, until golden but still slightly pink in the centre. Set aside on a plate and repeat with the remaining oil and turkey.
4. Add the pasta to the boiling water and cook for the time given on the packet. Add the frozen green beans to the same pan 7 min before the end and let it return to the boil: they will cook along with the pasta.
5. While the pasta cooks, turn the sauté pan down to a medium heat and fry the onion for 4 to 5 min in the pan juices, until translucent. Pour in the stock and scrape the bottom with the wooden spoon to loosen the caramelised bits.
6. Let the stock reduce by half for 3 min, then pour in the cream and mustard mixture. Cook for 2 to 3 min over a low heat, until the sauce coats the spoon. Avoid a rolling boil: the wholegrain mustard would turn bitter.
7. Return the turkey and its juices to the sauce and simmer for 3 to 4 min over a low heat, just long enough for it to finish cooking and no longer be pink in the middle: cut into strips, it dries out quickly. Taste and adjust the salt and pepper.
8. Drain the pasta and green beans together in the colander, then divide between 4 shallow bowls. Top with the mustard turkey and sauce, and serve piping hot.