Ingredients
- 2 1/2 c chicken broth
- 2 tb cooking oil
- 1/4 c parmesan cheese (grated)
- 1 tb vinegar
- 2 tb parmesan cheese (grated)
- 1 1/2 ts sugar
- 1 ts chili powder
- 1 ts garlic salt
- 1 tb parsley
- 1 package turkey (fresh ground)
- 1 package elbow macaroni
- 1 package tomato sauce
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.