Mexican Spaghetti

• 1 large onion, chopped
• 2 garlic cloves
• 1/4 c. chicken broth
• 12 oz. spaghetti, broken in pieces
• 1 (24 oz.) can whole tomatoes, undrained
• 1 (14 oz.) can chicken broth
• 2 c. white chicken (in cubes)
• 1 1/2 c. picante sauce
• 1 tsp. ground cumin
• 1 c. grated Cheddar cheese

1. In a large skillet over medium heat, saute onion and garlic in 1/4 cup chicken broth, about 5 minutes.
2. Add chicken broth and whole tomatoes with juice.
3. Add spaghetti to the tomato mixture. Break up tomatoes with spoon.
4. Add picante sauce and cumin. Simmer covered until spaghetti is cooked and most liquid is absorbed.
5. Add chicken and spoon into casserole dish sprayed with cooking spray.
6. Sprinkle cheese on top.
7. Bake covered at 350u0b0 for 15 to 20 minutes.

onion, garlic, chicken broth, tomatoes, chicken broth, white chicken, picante sauce, ground cumin, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=432224 (may not work)