Chicken Spaghetti

Ingredients

• 4 tbsp Vegetable oil spray
• 4 cup Spaghetti, whole wheat uncooked
• 1 tbsp Olive oil or cooking oil of choice
• 1 tsp Red bell pepper, thinly sliced
• 1 tsp Green bell pepper, thinly sliced
• 1 piece(s) Onion, chopped
• 2 oz Cooked chicken breast, skinless and diced
• 14.5 cup Tomatoes, low-sodium, diced undrained
• 10.8 g Cream of chicken soup, low-sodium
• 2 tbsp Cheddar cheese, reduced-fat shredded
• 2 tbsp Parmesan cheese, shredded or grated
• 1/4 tsp Black pepper

Instructions

1. Preheat the oven to 350 °F. Lightly spray an 8-inch square baking dish with vegetable oil spray.
2. Prepare the spaghetti using the package directions, omitting the salt and oil. Drain well in a colander.
3. Meanwhile, in a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the bell peppers and onion for 4 to 5 minutes, or until tender, stirring occasionally.
4. Pour into a large bowl. Stir in the remaining ingredients, including the spaghetti. Pour into a baking dish.
5. Bake, covered, for 20 minutes. Bake, uncovered for 10 minutes, or until the mixture is warmed through and light golden brown on top.

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