Low-Fat Mexican Spaghetti

Name: Low-Fat Mexican Spaghetti
Ingredients: 1 large onion, chopped; 2 garlic cloves or 1 tsp. minced; 1/4 c. liquid Butter Buds; 10 oz. spaghetti, broken; 1 (24 oz.) can whole tomatoes; 1 (14 oz.) can chicken broth; 2 c. cooked white meat of chicken or turkey; 1 1/2 c. picante sauce; 1 tsp. ground cumin; 1 c. grated non-fat Cheddar cheese or 8 oz. Kraft Free slices

10 ingredients

8 steps

Ingredients

1 large onion, chopped
2 garlic cloves or 1 tsp. minced
1/4 c. liquid Butter Buds
10 oz. spaghetti, broken
1 (24 oz.) can whole tomatoes
1 (14 oz.) can chicken broth
2 c. cooked white meat of chicken or turkey
1 1/2 c. picante sauce
1 tsp. ground cumin
1 c. grated non-fat Cheddar cheese or 8 oz. Kraft Free slices

Directions

1

In a large skillet over medium heat; saute onion and garlic in Butter Buds.
2

Cook 5 minutes.
3

Add broth and tomatoes (with tomato juice).
4

Add spaghetti pieces to tomato mixture.
5

Add picante sauce and cumin; simmer while covered until spaghetti is cooked. Add chicken and spoon into casserole dish, sprayed with non-fat cooking spray.
6

Sprinkle cheese on top.
7

Bake at 350° for 15 to 20 minutes until cheese melts.
8

Yields 6 servings.