Cheesy Chicken Spaghetti

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.

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

Prep Time: 5 minutes
Cook Time: 31 minutes
Yield: 6 servings (serving size: 1 1/3 cups)