Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  elbow macaroni
     1/2         pound  ground chicken breast
  1              stalk  celery -- sliced
     1/2           cup  onions -- chopped
     1/2           cup  bell peppers -- chopped
  1 1/2      teaspoons  chili powder
  1 1/3           cups  frozen corn kernels -- thawed
  1       15 1/2 ounce  dark red kidney beans -- drained
  1          8 oz. can  tomato sauce
     1/4      teaspoon  salt
     1/4           cup  fat-free cheddar cheese -- shredded

Preparation:

Cook macaroni according to package directions. Meanwhile, crumble chicken into a 1 1/2-quart casserole dish. Add celery, onions, and bell peppers. Mix well. Microwave, covered, on high for 4 1/2 minutes or until chicken is no longer pink and vegetables are tender. Add chili powder, macaroni, corn kernels, kidney beans, tomato sauce, and salt. Mix well. Microwave, covered, on medium-high for ten minutes or until heat through, stirring once. Sprinkle with cheese.

Nutritional Information:

133 Calories (kcal); 1g Total Fat; (5% calories from fat); 7g Protein; 28g Carbohydrate; 1mg Cholesterol; 576mg Sodium