Mexican Skillet Spaghetti

6 servings; 5.8 WW points per serving

1/2 tsp olive oil
1 lb ground chicken breast, skinless
1/2 c onions, chopped
1/2 c bell peppers, chopped
15 ozs tomato sauce
4 c water
1 env taco seasoning mix
8 ozs spaghetti, thin, uncooked
1/2 c low-fat cheddar cheese, shredded

In a 12" 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. Reduce heat. Simmer, covered, until spaghetti is tender, 25 minutes. Spring with cheese.

Calories - 302; Total Fat - 3 g; Fiber 2.6 g; Protein 25 g; Carbohydrates - 38 g; Cholesterol 46 mg; Sodium 956 mg