2 cups elbow macaroni
2 tsp olive oil
1 garlic clove, sliced
1 large onion, chopped
1 large sweet green or red pepper, chopped
1 cup sliced mushrooms
8 oz ground turkey breast
1/2 cup skim milk
1 can reduced-fat cream-of-mushroom soup, (10 1/2 oz)
1/8 tsp freshly-ground black pepper
1 Tbs snipped fresh parsley
1 oz extra-sharp Cheddar cheese, shredded


Cook the macaroni for 12 minutes, drain and set aside.
Heat the oil in a nonstick pan and saute the garlic, onions, green or red peppers and mushrooms until softened. Add the ground turkey and stir occasionally until the meat changes color.
Combine the macaroni, turkey mixture, milk, soup, pepper and parsley in a 2-quart casserole coated with nonstick cooking spray. Top with the cheddar and bake, uncovered, at 375 degrees for 20 minutes.