| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Poultry, Pasta, Main dish | 8 | Servings |
INGREDIENTS
| 2 | tb | Cooking oil |
| 1 | pk | Fresh ground turkey |
| Onion, medium, chopped | ||
| Green pepper, chopped | ||
| 2 1/2 | c | Chicken broth |
| 1 | pk | Elbow macaroni-7 oz uncooked |
| 1 | cn | Tomato sauce 15 oz. |
| 1 | tb | Vinegar |
| 1 1/2 | ts | Sugar |
| 1 | ts | Chili powder |
| 1 | ts | Garlic salt |
| 1/4 | c | Grated parmesan cheese |
| 2 | tb | Grated parmesan cheese |
| 1 | tb | Parsley |
INSTRUCTIONS
Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven. Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins. Salt and pepper to taste. Sprinkle rest of cheese on and serve. From: The turkey store cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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