This turkey and olives recipe is a perfect mid-week dinner item. It is easy and fast to make doubled quantity and freeze a half down for another night. It is especially lovely with my soft polenta. It makes 4-6 servings.
2 lb turkey breasts, cut into thin strips.
25 oz crushed tomatoes or bottled tomato sauce.
1 onion, finely chopped.
4 cloves of garlic, minced.
1 green pepper, thinly sliced.
20 pitted Kalamata olives, halved.
1/2 tsp Sea salt.
1/2 tsp black pepper.
3/4 chili powder.
2 tsp dry basil.
1/4 cup finely chopped parsley.2 TBS olive oil.
Saute onion and garlic.
Add turkey and stir frequently.
When the turkey mostly cooked, add tomato and cook for several minutes.
Add green pepper, olives, salt, dry basil, and chili powder.
Let it simmer until pepper is nicely soft.
Add parsley, reserving some for garnish.