Cheesy Chicken Spaghetti

Serve this mouth-watering pasta dish that's rich in calcium and protein. For a healthier alternative, choose whole-wheat pasta and fat-free cheese.

• Ready In: 30 mins
• Serves: 6
• Yields: 6 1 1/3 cup servings

Ingredients

• 9  ounces  uncooked spaghetti
•  cooking spray
• 1  cup  frozen chopped onion
• 1  tablespoon  bottled minced garlic
• 2 (14 1/2ounce) cans stewed tomatoes, undrained and chopped
• 1  tablespoon low-sodium worcestershire sauce
• 2  teaspoons  dried Italian seasoning
• 1⁄4 teaspoon salt
• 2  cups  shredded reduced-fat cheddar cheese, divided
• 3  cups  frozed chopped  cooked chicken, thawed

Directions

1. Preheat oven to 350°F.
2. Cook pasta according to package directions, omitting salt and fat. Drain.
3. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese. Bake at 350° for 15 minutes.