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Chicken Spaghetti Ole

Serves: 6

6 SERVINGS PREP: 25 MIN BAKE: 30 MIN

    6 ounces uncooked spaghetti
   1 tablespoon butter or margarine
   1 small green bell peppers, chopped (1/4 cup)
   1 can (8 ounces) tomato sauce
   1 (10-ounce) can diced tomatoes and mild green chilies, undrained
   1 (8-ounce) package process cheese spread loaf, cut into cubes
   1/2 teaspoon salt
   1/4 teaspoon pepper
   2 cups diced cooked chicken or turkey
   Sliced jalapeno chiles, if desired

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1. Heat oven to 350°. Spray rectangular baking dish, 13 x 9 x 2 inches, with cooking spray. Cook and drain spaghetti as directed on package.

2. While spaghetti is cooking, melt butter in 12-inch skillet 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 chilies.

1 SERVING: Calories 380 (Calories from Fat 160); Fat 18g (Saturated 10g); Cholesterol 85mg; Sodium 1170mg; Carbohydrate 32g (Dietary Fiber 3g); Protein 26g * % Daily Value: Vitamin A 20%; Vitamin C 18%; Calcium 22%; Iron 14% * Exchanges: 2 Starch, 3 Medium-Fat Meat * Carbohydrate Choices: 2

Together Time
Give your family a tasty reminder of summer. Serve corn on the cob and sliced cucumbers in the winter. You'll find ready-to-cook fresh ears of corn in the produce or frozen food section of your supermarket, and cucumbers are available in the produce section all year-round. What a fresh treat!

From "Betty Crocker easy family dinners: Simple Recipes and Fun Ideas to Turn Mealtime into Quality Time.-1st Edition" Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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