1 lb. ground turkey
2 tbsp. cooking oil
1 med. onion, chopped
1 c. green pepper, chopped
2 1/2 c. chicken broth
1 can (15 oz.) tomato sauce
2 tbsp. vinegar
1 1/2 tsp. sugar
1 tsp. chili powder
1 tsp. garlic salt
1 pkg. (7 oz.) elbow macaroni

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

Return juices to pan, add broth. Bring to a boil. Add macaroni and simmer 10 minutes, stirring often, until broth is almost absorbed. Stir in all remaining ingredients. Simmer 10 minutes. Transfer to serving dish. 8 servings.