Ingredients:
1 teaspoon olive oil
1 large onion (for 1 cup chopped)
1 pound lean ground beef, fresh or completely thawed
1 medium green bell pepper (for 3 /4 cup chopped)
2 teaspoons bottled minced garlic
1 can (14-1/2 ounces) fat free chicken broth
2 cups spaghetti sauce from a jar
8 ounces elbow macaroni
1/4 cup grated Parmesan cheese

Directions:
Heat oil over medium-high heat in extra deep, 12-inch nonstick skillet that has a lid. Peel and coarsely chop onion, adding it to skillet as you chop. Add beef and increase heat to high. Cook, stirring frequently, until it is browned, about five minutes.

Meanwhile, rinse and seed bell pepper. Coarsely chop it, adding it to pan as you chop. Stir in garlic.

Add chicken broth, spaghetti sauce and macaroni. Stir until well-mixed. Cover skillet and bring mixture to a boil. Reduce heat to medium and continue to cook at moderate boil, stirring occasionally, until macaroni is cooked to personal preference, about ten minutes for al dente. Cook two minutes more for softer macaroni. Serve at once, sprinkling each serving with 1-tablespoon Parmesan cheese.

Recipe makes four servings Italian Macaroni Skillet.

Nutritional information per serving:
Calories: 512
Carbohydrates: 57g
Protein: 36g
Total Fat: 15g
Saturated Fat: 5g
Cholesterol: 72mg
Fiber: 5g
Sodium: 995mg
Calories from fat: 26 percent

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