Poultry Bean Pasta Pot

5 from 6 votes
Prep Time 30 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 55 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 239 kcal


  • 1 Turkey fillet
  • Seasoned salt
  • Garlic pepper
  • Paprika powder
  • 1 pinch Mace
  • 200 g Runner beans
  • 1 Onion
  • 200 g Penne
  • Salt
  • 100 g Smoked bacon streaky
  • 200 ml Cream
  • 50 g Parmesan
  • Telly cherry pepper


  • Cut the turkey fillet and remove the tendon. The butcher can do it too 🙂 Then chop the fillet and season with seasoning salt, garlic pepper, paprika powder and mace, let it steep! Clean the beans and cut them into small pieces the size of the penne.
  • In the meantime, peel and quarter the onion and cut into strips. First cut the bacon into slices then into large leaves. Fry in a pan until crispy. Possibly use a little oil if the bacon is very lean .... Remove from the pan.
  • Cook the penne in salted water for 10 minutes. After 4 minutes of cooking, add the prepared beans and cook for the remaining 6 minutes. Sieve and rinse briefly with cold water. Collect approx. 100ml pasta water!
  • Now briefly brown the turkey meat in the bacon fat until crispy, deglaze with cream and cook for 5 minutes. In the meantime, grate the Parmesan. Now comes the Parmesan, pasta water, beans with pasta, bacon and onions with the meat, mix everything well with Telly cherry pepper!
  • Serve & enjoy! 🙂


Serving: 100gCalories: 239kcalCarbohydrates: 24.1gProtein: 7.6gFat: 12.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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