|Fresh ground turkey||1 1⁄4 Pound|
|Cooking oil||2 Tablespoon|
|Onions||2 Medium, chopped|
|Chopped green bell pepper/Chopped celery||1 Cup (16 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Elbow macaroni package||7 Ounce (1 Package)|
|Tomato sauce||15 Ounce (1 Can)|
|Sugar||1 1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Garlic salt||1 Teaspoon|
|Grated parmesan cheese||6 Tablespoon|
|Snipped parsley||1 1⁄2 Tablespoon|
Heat oil in Dutch oven over medium high heat.
Saute ground turkey, onion, and pepper until meat is no longer pink.
Drain, reserving juices.
Set aside meat.
Return juice to pan, add broth, and bring to a boil.
Add uncooked macaroni; 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; sprinkle with remaining Parmesan cheese and parsley.