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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
9 ounces uncooked spaghetti |
cooking spray |
1 cup frozen chopped onion |
1 tablespoon bottled minced garlic |
2 (14 1/2 ounce) 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.
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