Low-Fat Mexican Spaghetti Recipe

Name: Low-Fat Mexican Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 2 garlic cloves or 1 tsp. minced; 1/4 c. liquid Butter Buds; 10 oz. spaghetti, broken; 1 (24 oz.) can whole tomatoes; 1 (14 oz.) can chicken broth; 2 c. cooked white meat of chicken or turkey; 1 1/2 c. picante sauce; 1 tsp. ground cumin; 1 c. grated non-fat Cheddar cheese or 8 oz. Kraft Free slices

Servings: persons

1 large onion, chopped
2 garlic cloves or 1 tsp. minced
1/4 c. liquid Butter Buds
10 oz. spaghetti, broken
1 (24 oz.) can whole tomatoes
1 (14 oz.) can chicken broth
2 c. cooked white meat of chicken or turkey
1 1/2 c. picante sauce
1 tsp. ground cumin
1 c. grated non-fat Cheddar cheese or 8 oz. Kraft Free slices

1
In a large skillet over medium heat; saute onion and garlic in Butter Buds.
2
Cook 5 minutes.
3
Add broth and tomatoes (with tomato juice).
4
Add spaghetti pieces to tomato mixture.
5
Add picante sauce and cumin; simmer while covered until spaghetti is cooked. Add chicken and spoon into casserole dish, sprayed with non-fat cooking spray.
6
Sprinkle cheese on top.
7
Bake at 350u00b0 for 15 to 20 minutes until cheese melts.
8
Yields 6 servings.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large onion, chopped, 2 garlic cloves or 1 tsp. minced, 1/4 c. liquid Butter Buds, 10 oz. spaghetti, broken, and more.

Yes, Low-Fat Mexican Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Mexican Spaghetti

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