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Mexican Skillet Spaghetti
Low Cal

1/2 teaspoon olive oil
1 pound ground chicken breast, skinless
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
15 ounces tomato sauce
4 cups water
One envelope taco seasoning mix
8 ounces spaghetti, thin, uncooked
1/2 cup fat-free cheddar cheese, shredded

In a 12-inch 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.

Recipe makes six servings.

Nutrition information per serving:
Calories: 290
Fat: 2g
Protein: 23g
Carbohydrate: 38g
Cholesterol: 44mg
Sodium: 899
Calories from fat: 8-percent