1 1/4 lbs. fresh ground turkey
2 tbsp. cooking oil
1 med. onion, chopped
1 c. chopped green pepper or celery
2 1/2 c. chicken broth
7 oz. pkg. Elbow Macaroni
1 (15 oz.) tomato sauce
2 tbsp. vinegar
1 1/2 tsp. sugar
1 tsp. chili powder
1 tsp. garlic salt
6 tbsp. grated Parmesan cheese
1 1/2 tbsp. snipped parsley

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

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

Transfer to serving dish and sprinkle with remaining cheese and parsley. Makes 8 servings.