Chicken Spaghetti Olé

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.

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

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.