Cut the turkey escalopes into bite-sized cubes, then brown in a glug of olive oil.
Finely chop the onion, peppers and garlic and add to the turkey pieces, cook until the onions are translucent.
Add the tin of tomatoes, oregano, chilli powder & sugar, and simmer until the turkey is cooked through.
Season to taste (I like lots of black pepper) and add the fresh basil to wilt immediately before serving.
Serve mixed in with some fresh egg pasta, and sprinkle with freshly grated parmesan.