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American chop suey, accent on the chop

It's time to get American chop suey back on the dinner table. This is a quick one-pan meal that has serious kid appeal and is easily doubled for great leftovers. Despite its name, by the way, this is a strictly non-Asian dish.

>American Chop Suey

4 strips bacon, cut into 1-inch pieces

2 cloves garlic, minced

1 large yellow onion, diced

1 green bell pepper, cored and diced
1/2 teaspoon Italian seasoning
1 pound lean ground beef
1 can (14 1/2 -ounce) diced tomatoes
1 can (15-ounce) tomato sauce
1 cup chicken broth
1 1/2 teaspoons soy sauce
2 cups whole-wheat or regular elbow macaroni
Salt and freshly ground black pepper, to taste

In a large skillet over medium-high heat, cook the bacon for about 2 minutes, or until it renders enough fat to lightly coat the pan.

Add the garlic, onion, bell pepper and Italian seasoning and cook until the onion just begins to soften, about 5 minutes. Increase heat to high. Add the beef and saute, breaking up with a wooden spoon, until lightly browned, about 5 minutes. Mix in the diced tomatoes, tomato sauce, chicken broth, soy sauce and macaroni. Bring to a simmer, reduce heat to low, cover and cook, stirring occasionally, until pasta is tender, about 14 minutes. Season with salt and pepper. Makes 4 servings.


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