Turkey-macaroni Chilichili, mexican, pasta, poultry 2 tablespoon cooking oil 1 pkg fresh ground turkey 1 single onion, medium, chopped 1 single green pepper, chopped 2 1/2 cup chicken broth 1 pkg elbow macaroni-7 oz uncooked 1 can tomato sauce 15 oz. 1 tablespoon vinegar 1 1/2 teaspoon sugar 1 teaspoon chili powder 1 teaspoon garlic salt 1/4 cup grated parmesan cheese 2 tablespoon grated parmesan cheese 1 tablespoon parsley 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 |
