Cheesy Pasta With Bell Peppers

Ingredients

• 0.3 teaspoon pepper black
• 2 cups chicken broth divided
• 0.3 cup basil fresh chopped
• 2  garlic cloves minced
• 1 pound ground beef 
• 1 tablespoon olive oil 
• 1  bell pepper red chopped
• 0.5 medium onion red chopped
• 12 oz velveeta shells & cheese dinner 

Equipment

• frying pan
• dutch oven

Directions

1. Cook first 3 ingredients in hot oil in a large skillet over medium heat, 5 minutes or until vegetables are tender.
2. Add ground beef, and cook 8 to 10 minutes, stirring until beef crumbles and is no longer pink; drain and set aside.
3. Bring 1 1/2 cups chicken broth to a boil in a Dutch oven over medium-high heat; stir in shell macaroni, and return to a boil. Cook, covered, 8 to 10 minutes or until shells are tender, stirring occasionally.
4. Stir in beef mixture, cheese sauce from packet, basil, pepper, and remaining 1/2 cup chicken broth.
5. Serve immediately.