Instructions: 1 - L 1/4 lb pkg fresh ground turkey 2 - Tbsp cooking oil 1 - medium onion chopped 1 - cup chopped green pepper or celery 2 1/2 - cups chicken broth 1 7 oz pkg uncooked elbow macaroni 1 - 15 oz can tomato sauce 2 - Tbsp vinegar 1 1/2 - tsp sugar 1 - tsp EACH:chili powder and garlic salt 6 - Tbsp, divided, grated Parmesan cheese 1 1/2 - Tbsp snipped parsley

Heat oil in Dutch oven over medium high heat. Saute turkey, onion and green pepper until meat is no longer pink; drain, reserving juices. Set aside.

Return juices to pan, add broth. Bring to a boil. Add macaroni and simmer 10 minutes, stirring often, until broth is almost absorbed. Stir in all remaining ingredients, excepting 2 tablespoons Parmesan cheese and parsley.

Simmer 10 minutes. Transfer to serving dish and sprinkle with remaining Parmesan cheese and parsley.

Makes 8 servings.

1.40

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