Cheesy Chicken Spaghetti (Shelby Township, MI)

Ingredients

  • 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

Preparation

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.