Put a large pot of boiling salted water on to boil; cook pasta according to package directions.
Meanwhile, in a shallow dish, beat egg with a splash of water. In a separate shallow dish, combine flour with Italian seasoning; add salt and pepper to taste. Coat turkey pieces with egg mixture, then with flour mixture.
In a large non-stick skillet, heat 2 tsp (10 mL) of the olive oil over medium-high; cook half of the turkey pieces, turning once, until cooked through, about 5 minutes. Then cook the other half (using remaining oil if needed). Transfer to plate; cover and keep warm.
Return skillet to stovetop; add kale, tomatoes, broth, garlic and capers; boil until liquid is reduced by half, about 4 minutes. Stir in lemon juice; add salt and pepper to taste. Drain cooked pasta and return to its pot; add sauce and toss to coat. Divide among 4 plates and top with turkey. Garnish with lemon wedges to squeeze.
Per serving: 460 calories, 42 g protein, 8 g fat (2 g saturated fat), 59 g carbohydrates, 3 g fibre, 122 mg cholesterol, 181 mg sodium.