ITALIAN MACARONI SKILLET

1 tsp. olive oil

1 lg. onion (1 cup chopped)

1 lb. ground beef

3/4 cup chopped green pepper

2 tsps. bottled minced garlic

1 can (14 oz.) chicken broth

2 cups spaghetti sauce from a jar

8 oz. elbow macaroni

1/4 cup grated Parmesan cheese

Heat oil over medium-high heat in an extra deep 12-inch non-stick skillet that has a lid.  Peel and coarsely chop the onion; add it to the skillet as you chop.  Add beef and cook until brown.  Coarsely chop green pepper, add it to pan.  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-low and continue to cook, stirring occasionally, until macaroni is cooked (about 10 min.).  Serve at once.  Sprinkle each serving with Parmesan cheese.  Serves 4.