4 c. chicken broth
8 oz. uncooked elbow macaroni
2 slices bacon, cut up
1/4 c. finely chopped green pepper
1/3 c. finely chopped onion
2 c. cut up cooked chicken or turkey
2 c. shredded process American cheese (8 oz.)
1/4 c. chopped pimento
1/4 c. toasted slivered almonds
1 (10 oz.) pkg. frozen green peas, cooked and drained

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 onions. Cook and stir until onion is tender; drain off excess fat. Stir in macaroni, broth mixture and remaining ingredients; heat through. 8 servings.