1 lb uncooked ground chicken or ground turkey breast
6 minced cloves of garlic
3 (14-1/2 oz cans) stewed tomatoes, undrained
2 (6 oz cans) tomato paste
1/2 cup chopped sweet green pepper
1-1/2 tsp. dried Italian seasonings
1/2 tsp salt
1 bay leaf
1/8 tsp. bottled hot pepper sauce
1/4 cup grated Parmesan cheese
8 cups hot cooked pasta

For sauce; In a large skillet, cook chicken or turkey and garlic until chicken or turkey is no longer pink. Drain off any fat.

In a 3-1/2 to 4-quart slow cooker, combine chicken or turkey mix, undrained tomatoes, tomato paste, sweet green pepper, Italian seasoning, salt, bay leaf, and hot pepper sauce. Cover and cook on low-setting for 8-9 hours or on high for 4 to 4-1/2 hours.

Remove and discard bay leaf. Serve sauce over hot cooked pasta, sprinkle with Parmesan cheese.

Serve with a salad and an Italian loaf of bread rubbed with garlic and toasted.

Submitted by: Sherry Monfils