1 medium yellow onion, diced
6 tablespoons Colavita Extra Virgin Olive Oil
½ pound pancetta
1 teaspoon dried rosemary
-or- 1 tablespoon chopped fresh rosemary
2 cloves garlic
½ cup white wine
1½ pounds spinach, washed, thoroughly dried, and chopped
½ cup pine nuts, toasted
Salt to taste
Freshly ground black pepper
1¼ pounds turkey breast, cut into 1-inch pieces
2 tablespoons chopped fresh Italian parsley
In a large skillet,
sauté the onion in 2 tablespoons of Colavita Extra Virgin Olive Oil
until golden. Add the pancetta, rosemary, and garlic and sauté 5 minutes. Add white wine and reduce on low heat. Transfer to a bowl and set aside.
Heat 2 tablespoons of Colavita Extra Virgin Olive Oil
in the same skillet and sauté the spinach until tender. Add in the onion mixture along with the pine nuts, season with salt and pepper, then set aside.
Wash and dry the skillet. Season the turkey with salt and pepper. Heat the remaining
Colavita Extra Virgin Olive Oil
in the skillet and sauté the turkey in batches until golden brown and thoroughly cooked, transferring the pieces to the spinach mixture when done. When the last batch of turkey is cooked, return the turkey and spinach mixture to the skillet. Add the parsley and heat through.