 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
I had to ask a former neighbor for this recipe after smelling the aroma of it cooking one day. It's simple and delicious, and I'm glad I got the recipe.May Murphy, Fayetteville, Pennsylvania Ingredients:
1 cup uncooked elbow macaroni |
1 pound turkey italian sausage, casings removed |
1 large green pepper,chopped |
1 medium onion, chopped |
1 can (14-1/2 ounces) stewed tomatoes, cut up |
1 tablespoon sugar |
1 teaspoon chili powder |
1-1/2 cups (12 ounces) reduced-fat sour cream |
Directions:
1. Cook macaroni according to package directions. Crumble sausage into a large nonstick skillet. Add green pepper and onion. Cook over medium heat until meat is no longer pink. Stir in the tomatoes, sugar and chili powder.
2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Reduce heat to low. Stir in the sour cream until blended. Drain macaroni; add to skillet. Cook and stir until heated through. Yield: 6 servings.
|
|