1. 8 chicken pieces, boiled, skinned, and deboned
2. 1 Tablespoon buttery Spread
3. 1 onion, chopped
4. 1 green bell pepper, chopped
5. 4 fresh mushrooms, chopped
6. 1 can diced tomatoes with green chilies
7. 1 can diced tomatoes, low-sodium
8. 8 oz (2 cups) cubed cheese
9. 1 pound spaghetti noodles

1. Saute onions, peppers and mushrooms in a skillet with 1 Tablespoon buttery spread.
2. Boil spaghetti in hot water.
3. Drain off broth and add remaining ingredients, including deboned/chopped chicken.
4. Stir until cheese is melted.
5. Pour into a 9 x 13 inch baking dish and bake until heated through. 

Calories: 250
Fat: 64 g
Cholesterol: 15 mg
Sodium: 370 mg
Carbohydrate: 39 g
Dietary fiber: 3 g
Protein: 13 g