From Paulette Vickery's Recipe Collection

BB: FAVORITE MEXICAN SPAGHETTI

main dish, poultry

1 each onion, chopped
2 teaspoon minced garlic, in a jar
1/4 cup nonfat chicken broth
12 oz spaghetti
1 can tomatoes, 24oz
1 can nonfat chicken broth, 14oz
2 cup cooked white chicken, diced
1 1/2 cup pecantey sauce
1 teaspoon ground cumin
1 cup nonfat cheddar cheese

In a large skillet over medium heat saute onion and minced garlic in chicken broth until tender, about 5 minutes. Add canned chicken broth and undrained tomatoes. Add spaghetti to tomato mixture. Add picantey sauce and cumin. Simmer covered, until spaghetti is cooked and most of the liquid is absorbed. Add chicken and spoon into casserole dish which has been sprayed with pam. Sprinkle cheese on top. Bake covered, at 350 degrees, 15-20 minutes until cheese is melted. Per serving: fat 2 G, cholesterol 25 MG, fiber 2 G, calorries 158, 11 percent from fat, protein 11 G, carbohydrate 21 G, sodium 294 MG.

Yield: 6 servings




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