1 1/4 lbs. fresh ground turkey
2 tbsp. cooking oil
1 c. chopped celery or green pepper
2 1/2 c. chicken broth
2 c. uncooked macaroni
1 (15 oz.) can tomatoes
2 tbsp. vinegar
1 1/2 tsp. sugar
1 tsp. chili powder
1 tsp. garlic salt
6 tbsp. grated Parmesan cheese

Heat oil in Dutch oven over medium-high heat. Saute ground turkey, onion, and green pepper or celery 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 except 2 tablespoons Parmesan cheese and parsley. Simmer 10 minutes. Transfer to serving dish and sprinkle with remaining Parmesan cheese and parsley.