A good way to use up leftover rotisserie chicken. I've tried this recipe the original way and the low fat way and it's good both ways with the only difference being that I prefer regular cheddar cheese.

Ingredients

6 serv.

large onion, chopped↗1
cloves garlic, minced↗2
butter or 1/4 cup margarine (to make a low fat dish, use liquid Butter Buds)↗1⁄4 cup
whole tomatoes (I like to chop these up some)↗1
(24 ounce) can
chicken broth↗1
(14 ounce) can
spaghetti, broken into pieces and uncooked↗10 ounces
picante sauce↗1 1⁄2 cups
cumin↗1 teaspoon
cooked white meat chicken or 2 cups turkey, cut into bitesized cubes (you can use leftovers or canned)↗2 cups
grated cheddar cheese (use non-fat or low-fat cheese if desired)1 cup

Step-by-step instructions

1
In a large skillet, saute onion and garlic in butter.
2
Add chicken broth and whole tomatoes with juice.
3
Add spaghetti, Picante sauce and cumin.
4
Cover and simmer until spaghetti is cooked and most of the liquid has been absorbed.
5
Add chicken or turkey and spoon into a casserole dish that has been sprayed with cooking spray.
6
Sprinkle cheese over top of casserole.
7
Bake covered at 350 for 15 to 20 minutes until cheese is melted.

Source: food.com

Original recipe ↗

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