Low-Fat Mexican Spaghetti - cooking recipe

Ingredients

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

Preparation

In a large skillet over medium heat; saute onion and garlic in Butter Buds.
Cook 5 minutes.
Add broth and tomatoes (with tomato juice).
Add spaghetti pieces to tomato mixture.
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.
Sprinkle cheese on top.
Bake at 350\u00b0 for 15 to 20 minutes until cheese melts.
Yields 6 servings.