Mexican Spaghetti

• 1 large onion, chopped
• 2 garlic cloves or 1 tsp. minced garlic
• 1/4 c. fat-free chicken broth (in a jar)
• 12 oz. spaghetti, broken into pieces
• 1 (24 oz.) can whole tomatoes, undrained
• 1 (14 oz.) can fat-free chicken broth
• 2 c. cooked white meat chicken or white meat skinless turkey, cut in cubes
• 1 1/2 c. picante sauce
• 1 tsp. ground cumin
• 1 c. grated nonfat Cheddar cheese

1. In a large skillet over medium heat, saute onion and minced garlic in chicken broth.
2. Cook about 5 minutes.
3. Add 14 ounces chicken broth and whole tomatoes with juice.
4. Add picante sauce and cumin, simmering, covered, until spaghetti is cooked and most of the liquid is absorbed.
5. Add chicken and spoon into casserole dish sprayed with nonfat spray.
6. Sprinkle cheese on top.
7. Bake, covered, at 350u0b0 for 15 to 20 minutes, until cheese is melted. Yield: 6 to 8 servings

onion, garlic, chicken broth, tomatoes, chicken broth, white meat chicken, picante sauce, ground cumin, grated nonfat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=308328 (may not work)