Chicken Spaghetti

Makes 8 servings

1 (14.5-ounce) package multigrain spaghetti, broken into 2- or 3-inch pieces

2 (10 3/4-ounce) cans condensed reduced-sodium, reduced-fat cream of mushroom soup

2 cups (8 ounces) shredded 50% light sharp cheddar cheese (such as Cabot), divided

1 small onion, finely diced

1/4 cup finely diced green bell pepper

1 (4-ounce) jar drained diced pimentos

1 teaspoon 25% less sodium seasoned salt

Freshly ground black pepper to taste

1/8 to 1/4 teaspoon cayenne pepper or according to taste 3 cup diced cooked chicken breast

Heat oven to 350 degrees. Cook spaghetti according to directions; drain, reserving 1/2 cup pasta water. In a large bowl, combine cooked spaghetti, soup and 1 1/2 cups of the cheese. Stir in onion, bell pepper, pimentos, seasoned salt, black pepper and cayenne pepper. Mix well. Add chicken and reserved pasta water (as needed) and mix.

Spoon into a 9-by-13-inch baking dish coated with cooking spray. Top with remaining cheese. Bake 35 to 45 minutes or until bubbly. Let stand 5 minutes and serve.

Per serving: 394 calories, 35 grams protein, 9 grams fat (20% calories from fat), 3.8 grams saturated fat, 44 grams carbohydrate, 63 milligrams cholesterol, 645 milligrams sodium, 5 grams fiber. Carb choices: 3