4 c. chicken broth
8 oz. uncooked elbow macaroni
2 slices bacon, chopped
1/4 c. finely chopped green pepper
1/3 c. finely chopped onion
2 c. shredded American cheese or mild Cheddar (about 8 oz.)
1/4 c. chopped pimento
1/4 c. toasted slivered almonds
1 pkg. frozen green peas, cooked and drained
3 tbsp. white wine
2 c. cut-up, cooked chicken

In saucepan, heat chicken broth to boiling; add macaroni. Cook 10 minutes or until tender. Do not drain. In large skillet, fry bacon until crisp; add green pepper and onion. Cook and stir until onion is tender; drain excess fat. Stir in macaroni/broth mixture and remaining ingredients; heat through.

Serves 6 to 8.