Southwestern Chicken Spaghetti

INGREDIENTS

• 2 (12 ounce) cans chicken breast, low sodium 
• 1 (15 ounce) can whole kernel corn, low sodium 
• 2 (15 ounce) cans black beans, no salt added 
• 2 (10 ounce) cans diced tomatoes and green chilies, no salt added 
• Vegetable oil cooking spray or vegetable oil 
• 8 ounces whole wheat spaghetti noodles 
• 1 ½ cups low-fat cheddar cheese, shredded, divided 
• ¼ cup HappyHealthy taco seasoning, low sodium 
• 2 Tablespoons lime juice

DIRECTIONS

1. Preheat oven to 350°F. 
2. Wash your hands well with soap and warm water for at least 20 seconds. 
3. Drain chicken breast. 
4. Drain corn. 
5. Drain and rinse beans. 
6. Drain tomatoes and green chilies. 
7. Spray a 9 x 13 casserole dish with vegetable oil cooking spray. 
8. Break spaghetti noodles in half and cook following package directions, stirring to keep pasta from sticking together. Drain and set aside. 
9. In a large mixing bowl, combine chicken, corn, beans, tomatoes with green chilies, noodles, 1 cup cheese, taco seasoning, and lime juice. 
10. Pour into a sprayed 9 x 13 casserole dish. Top with ½ cup cheddar cheese 
11. Bake for 15-20 minutes or until cheese is bubbly. 
12. Refrigerate leftovers within 2 hours.