Chicken Spaghetti

• 4 vegetable oils
• 4 ozspaghetti, whole wheat uncooked
• 1 tspolive oil, or cooking oil of choice
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow onion, chopped
• 2 cupschicken breast, 8 ounces
• 1 cantomato, diced undrained
• 1 cancream of chicken soup
• 1/2 cupcheddar cheese, reduced-fat shredded
• 1/4 cupparmesan, shredded or grated
• 1/4 tspblack pepper

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Preheat the oven to 350 °F. Lightly spray an 8-inch square baking dish with vegetable oil spray.

3. 3

   Prepare the spaghetti in a pot using the package directions, omitting the salt and oil. Drain well in a colander.

4. 4

   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.

5. 5

   Pour into a large bowl. Stir in the remaining ingredients, including the spaghetti. Pour into a baking dish.

6. 6

   Bake, covered, for 20 minutes. Bake, uncovered for 10 minutes, or until the mixture is warmed through and light golden brown on top.