Ingredients
1/2 pound ground turkey breast1-1/2 teaspoons canola oil3/4 cup chopped celery1/2 cup chopped onion1/2 cup chopped green pepper1 garlic clove, minced1 can (14-1/2 ounces) chicken broth2 cups uncooked bow tie pasta1 can (14-1/2 ounces) stewed tomatoes1 tablespoon white vinegar3/4 teaspoon sugar1/2 teaspoon chili powder1/2 teaspoon garlic salt2 tablespoons grated Parmesan cheese1 tablespoon minced fresh parsley
Preparation
In a large skillet or Dutch oven, cook turkey in oil over medium heat until no longer pink. Add the celery, onion, green pepper and garlic; cook until vegetables are tender. Remove the turkey and vegetables with a slotted spoon and keep warm.
Add chicken broth to the pan; bring to a boil. Add bow tie pasta; cook for 10 minutes or until tender. Reduce heat; stir in the stewed tomatoes, vinegar, sugar, chili powder, garlic salt and turkey mixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheese and fresh parsley.
