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1.In A Large Skillet Or Dutch Oven, Cook Turkey In Oil Over Medium Heat Until No Longer Pink. Add The Celery, Onion, Green Pepper And Garlic; Cook Until Vegetables Are Tender. Remove The Turkey And Vegetables With A Slotted Spoon And Keep Warm. 2.Add Chicken Broth To The Pan; Bring To A Boil. Add Bow Tie Pasta; Cook For 10 Minutes Or Until Tender. Reduce Heat; Stir In The Stewed Tomatoes, Vinegar, Sugar, Chili Powder, Garlic Salt And Turkey Mixture. Simmer For 10 Minutes Or Until Heated Through. Sprinkle With Parmesan Cheese And Fresh Parsley.
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