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Ingredients
- Preparation:
- 9 ounces uncooked spaghetti
- Cooking spray
- 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.
Details
Servings 6
Preparation
Step 1
Nutritional Information
Calories:395 (19% from fat)
Fat:8.5g (sat 4.9g,mono 0.1g,poly 0.4g)
Protein:36g
Carbohydrate:45.3g
Fiber:3.1g
Cholesterol:65mg
Iron:1.9mg
Sodium:934mg
Calcium:417mg
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