Chicken Spaghetti Olé

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oz uncooked spaghetti

tablespoon butter or margarine

small green bell pepper, chopped (1/2 cup)

medium stalk celery, chopped (1/2 cup)

small onion, chopped (1/4 cup)

can (10 oz) diced tomatoes with green chiles, undrained

can (8 oz) tomato sauce

oz prepared cheese product (from 16-oz loaf), cut into cubes

1/2

teaspoon salt

1/4

teaspoon pepper

cups diced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

Sliced jalapeño chiles, if desired

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1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain spaghetti as directed on package.
2

Meanwhile, in 12-inch skillet, melt butter over medium heat. Cook bell pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper; reduce heat to low. Heat, stirring frequently, until cheese is melted.
3

Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.

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Add your favorite taco toppers after baking. Good choices are sour cream, salsa, chopped tomatoes and shredded lettuce.

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Nutrition Information

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.