Ingredients:

  • 12 oz whole grain spaghetti
  • 3 cups cooked chicken breast, shredded
  • 1 tsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 1 cup low-sodium chicken broth
  • 10.5 oz condensed cream of chicken soup
  • 4 oz diced pimentos, drained
  • 10 oz diced tomatoes with green chilies
  • 1 cup plain non-fat Greek yogurt
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp cayenne pepper
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Boil the spaghetti in salted water for 2 minutes less than the package directions for al dente; drain and set aside.
  3. Sauté the diced onion and green bell pepper in olive oil until softened and translucent.
  4. In a large mixing bowl, combine the cooked chicken, sautéed vegetables, chicken broth, cream of chicken soup, pimentos, diced tomatoes with green chilies, Greek yogurt, onion powder, garlic powder, and cayenne pepper.
  5. Fold the undercooked spaghetti and 1 cup of the shredded cheddar cheese into the mixture; season with salt and black pepper.
  6. Transfer the mixture to the prepared baking dish and top with the remaining 1 cup of cheddar cheese.
  7. Bake for 45 minutes until the sauce is bubbling and the cheese has formed a golden-brown crust.