Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           elbow macaroni
     1/2  pound         ground chicken breast -- skinless
   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
  15 1/2  ounces        dark red kidney beans -- canned, drained
   8      ounces        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:

344 Calories; 3g Fat (7% calories from fat); 26g Protein; 53g Carbohydrate; 33mg Cholesterol; 801mg Sodium