Mexican Spaghetti

Name: Mexican Spaghetti
Ingredients: 1 large onion, chopped; 2 cloves garlic, minced; 1/4 cup butter or 1/4 cup margarine (to make a low fat dish, use liquid Butter Buds); 1 (24 ounce) can whole tomatoes (I like to chop these up some); 1 (14 ounce) can chicken broth; 10 ounces spaghetti, broken into pieces and uncooked; 1 1/2 cups picante sauce; 1 teaspoon cumin; 2 cups cooked white meat chicken or 2 cups turkey, cut into bitesized cubes (you can use leftovers or canned); 1 cup grated cheddar cheese (use non-fat or low-fat cheese if desired)

10 ingredients

7 steps

Ingredients

1 large onion, chopped
2 cloves garlic, minced
1/4 cup butter or 1/4 cup margarine (to make a low fat dish, use liquid Butter Buds)
1 (24 ounce) can whole tomatoes (I like to chop these up some)
1 (14 ounce) can chicken broth
10 ounces spaghetti, broken into pieces and uncooked
1 1/2 cups picante sauce
1 teaspoon cumin
2 cups cooked white meat chicken or 2 cups turkey, cut into bitesized cubes (you can use leftovers or canned)
1 cup grated cheddar cheese (use non-fat or low-fat cheese if desired)

Directions

1

In a large skillet, saute onion and garlic in butter.
2

Add chicken broth and whole tomatoes with juice.
3

Add spaghetti, Picante sauce and cumin.
4

Cover and simmer until spaghetti is cooked and most of the liquid has been absorbed.
5

Add chicken or turkey and spoon into a casserole dish that has been sprayed with cooking spray.
6

Sprinkle cheese over top of casserole.
7

Bake covered at 350 for 15 to 20 minutes until cheese is melted.