CHICKEN, PEPPERONI AND PASTA CASSEROLE
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1 12-ounce package large-shell macaroni Water and chicken broth according to package directions. Cook macaroni according to package directions. 3 lbs chicken breast, cut into bite sized pieces Butter Meanwhile, saute chicken in butter until no longer pink, about 4 minutes. 2 tablespoons oil 4 teaspoons minced garlic (4 cloves) 1 onion, chopped Heat oil in large saucepan over medium-high heat. Saute celery, garlic and onion until tender, about 4 minutes. 5 ounces turkey pepperoni, thinly sliced Add pepperoni and saute 3 minutes. 1 8-ounce can tomato sauce 1 6-ounce can tomato paste 1 1/2 cups chicken broth Stir in tomato sauce, tomato paste and reserved. Simmer 10 to 15 minutes. Chicken, from above 1 green pepper, cut in strips 2 tablespoons granulated sugar 2 teaspoons Worcestershire sauce Add chicken, green pepper, sugar, Worcestershire and hot pepper sauce to taste. Simmer 5 minutes longer. 3/4 cup chopped celery (1 1/2 ribs) Macaroni from above Gently fold in shell macaroni and chopped celery. Add more chicken broth if mixture is dry. 1 1/2 cups shredded mild cheddar or mozzarella cheese (6 ounces) 2 tablespoons grated parmesan cheese Turn into 13-by-9-inch glass baking dish and sprinkle with cheddar cheese. Bake at 350 degrees 30 to 35 minutes or until heated through. Sprinkle with parmesan cheese and serve. From "Food Day Magazine"