Low-Fat Mexican Spaghetti

• 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

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 350u0b0 for 15 to 20 minutes until cheese melts.
8. Yields 6 servings.

onion, garlic, liquid butter, tomatoes, chicken broth, chicken, picante sauce, ground cumin, grated nonfat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=624534 (may not work)