9 ounces uncooked spaghetti
1 cup frozen chopped onion
1 tablespoon bottled minced garlic
2 (14.5-ounce) cans stewed tomatoes, undrained and chopped
1 tablespoon low-sodium Worcestershire sauce
2 teaspoons dried Italian seasoning
1/4 teaspoon salt
2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
3 cups frozen chopped cooked chicken, thawed
Preheat oven to 350º.
Cook pasta according to package directions, omitting salt and fat. Drain.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 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 350º for 15 minutes.
Makes 6 servings (serving size: 1 1/3 cups)
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