Mexican Skillet Spaghetti
1/2 tsp olive oil
1 lb ground chicken breast, skinless
1/2 c onions -- chopped
1/2 c bell peppers -- chopped
15 ozs tomato sauce
4 c water
1 envelope taco seasoning mix
8 ozs spaghetti, thin -- uncooked
1/2 c fat-free cheddar cheese -- shredded
In a 12" skillet, heat oil over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in tomato sauce, water, and seasoning mix. Bring to a boil. Add spaghetti. Reduced heat. Simmer, covered, until spaghetti is tender, 25 minutes. Sprinkle with cheese.
Yield: 6 servings
290 Calories; 2g Fat (8% calories from fat); 23g Protein; 38g Carbohydrate; 44mg Cholesterol; 899mg Sodium
Source: Adapted from Better Home & Gardens, Easy Skillet Meals
Submitted by Tae Bo Master
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