Chicken Spaghetti

6 oz. Whole Wheat Spaghetti
1 (6 oz.) Can 99% Fat Free Canned Chicken breast, in water
1 (14.5 oz.) Can Diced Tomatoes with green chilies, drained
1/2 Cup Chopped Onion
1/2 Cup Chopped Green Pepper
4 oz. Light Velveeta Cheese, cubed
1 (10 oz.) Can 98% Fat Free Cream of Chicken Soup
1/4 teaspoon Pepper
Salt to taste

Preheat oven to 350 degrees. Break the strands of the spaghetti into 3 sections and cook according to the package directions. Spray a medium pot with non-stick cooking spray. Cook the onion and green pepper over medium heat until tender. Add the drained tomatoes, soup, cheese, chicken, salt and pepper. Cook until the cheese has melted. Stir in the cooked spaghetti and mix to combine. Spray an 8x8 inch baking dish with non-stick cooking spray. Pour the mixture into the dish, cover and bake for 15 minutes. Uncover and continue cooking for an additional 15 minutes.

Serves: 4 (approx. 1 cup each)
Per Serving: 375 Calories; 8g Fat (17.8% calories from fat); 28g Protein; 50g Carbohydrate; 6g Dietary Fiber; 46mg Cholesterol; 1733mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. WWP: 7 (www.AimeesAdventures.com)