2 c. med.-size macaroni shells
1 1/2 tsp. olive oil
4 oz. ground lean chicken or turkey
1 c. quartered fresh mushrooms
1 med.-size red bell pepper, cored, seeded and cut into thin strips, about 1 c.
1 med.-size yellow or green bell pepper, cored, seeded and cut into thin strips, about 1 c.
1/4 c. finely chopped onion
1 lg. clove garlic, crushed
2 (8 oz.) cans no-salt tomato sauce
2 tbsp. chopped fresh parsley
1 tsp. dried basil leaves
Freshly ground black pepper, to taste
3 tbsp. grated Parmesan

Cook macaroni shells in unsalted water, according to package directions. Meanwhile, heat oven to 350 degrees F. Heat oil in 10 inch nonstick skillet over medium high heat; add chicken; cook and stir 3 minutes. Remove chicken to plate. Add mushrooms, peppers, onion and garlic to drippings in skillet; cook and stir 5 minutes over medium high heat until crisp-tender.

Return chicken to skillet along with tomato sauce, 1 tablespoon parsley, basil and pepper; bring to boil. Reduce heat to low; simmer 5 minutes. Remove from heat; spread 2 tablespoons sauce in 1 1/2 quart baking dish. Drain macaroni shells; add half to dish. Sprinkle with 1 tablespoon Parmesan; top with half of remaining sauce. Repeat layers; sprinkle remaining Parmesan on top. Bake 10 minutes until heated through. Serve sprinkled with remaining 1 tablespoon chopped parsley. Makes 4 servings, 281 calories per serving.