Cheesy Chicken Spaghetti

Made this recipe for the first time on Sunday night and we loved it. Justin said it is one of his favorites I have made yet. So that means it must have been SUPER DUPER delicous. Prep was easy besides cooking chicken. So if you could pre-cook and chop the chicken that will cut prep time. Also, since it is a casserole it would be great to pre-make, freeze, and then pop in the oven another night.

Makes 6 servings (serving size: 1 1/3 cups)

Ingredients
9 ounces uncooked spaghetti (about half of regular sized pck.)
Cooking spray
1 cup frozen chopped onion
1 tablespoon bottled minced garlic
2 (14.5-ounce) cans stewed tomatoes, undrained and chopped
1 tablespoon low-sodium Worcestershire sauce
2 teaspoons dried Italian seasoning
1/4 teaspoon salt
2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
3 cups frozen chopped cooked chicken, thawed (I used fresh chicken)

Directions
Preheat oven to 350º.
Cook pasta according to package directions, omitting salt and fat. Drain.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese. Bake at 350º for 15 minutes.

Nutritional Information
Calories:395 (19% from fat)
Fat:8.5g (sat 4.9g,mono 0.1g,poly 0.4g)
Protein:36g
Carbohydrate:45.3g
Fiber:3.1g
Cholesterol:65mg
Iron:1.9mg
Sodium:934mg
Calcium:417mg

-Compliments of Cooking Light Magazine