1 teaspoon olive oil
1 cup chopped onion
1 pound lean ground beef
3/4 cup chopped green bell peppers
2 teaspoons bottled minced garlic
1 14-1/2-ounce can fat free chicken broth
2 cups spaghetti sauce from a jar
8 ounces elbow macaroni
1/4 cup grated Parmesan cheese
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 4 servings.
Serving size: 1 serving
Calories: 512; Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 72mg; Sodium: 995mg; Carbohydrates: 57g; Fiber: 5g; Protein: 36g
Calories from fat: 26 percent
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