Mexican Chicken Spaghetti
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 distilled water, 1 envelope taco seasoning mix, 8 ounces thin whole wheat spaghetti (uncooked), 1/2 cup fat-free cheddar cheese (shredded).
Heat oil in a 12" skillet over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in water, tomato sauce and taco seasoning mix. Bring to a boil. Add the uncooked spaghetti. Reduce heat covered and simmer until spaghetti is tender, about 25 minutes. Sprinkle with cheese.
Submitted by Paula