2 tbsp Cooking oil
1 package Fresh ground turkey
Onion, medium, chopped
Green pepper, chopped
2 1/2 cup Chicken broth
1 package Elbow macaroni-7 oz uncooked
1 can Tomato sauce 15 oz.
1 tbsp Vinegar
1 1/2 tsp Sugar
1 tsp Chili powder
1 tsp Garlic salt
1/4 cup Grated parmesan cheese
2 tbsp Grated parmesan cheese
1 tbsp Parsley
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Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven. Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins. Salt and pepper to taste. Sprinkle rest of cheese on and serve. From: The turkey store cookbook
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