3 (4 oz.) skinned, boned chicken breast halves
5 c. water
3 oz. spaghetti, uncooked
1 tbsp. butter
1 tbsp. all-purpose flour
2 tbsp. skim milk
1/8 tsp. pepper
Vegetable cooking spray
1/3 c. onion, chopped
1/4 c. celery, chopped
1/4 c. green pepper, chopped
1 clove garlic, minced
1 (14 1/2 oz.) can no-salt-added stewed tomatoes, undrained & chopped
1/8 tsp. crushed red pepper
1/4 c. (1 oz.) shredded reduced-fat Cheddar cheese

Combine chicken and water in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken from broth, and cut into 1 inch pieces; set aside. Skim and discard fat from broth; reserve 1/2 cup broth. Cook spaghetti according to package directions, omitting salt and fat; drain well and set aside. Melt butter in a small, heavy saucepan; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and reserved 1/2 cup chicken broth, stirring constantly. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Remove from heat, and set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, celery, green pepper and garlic; saute until tender. Add tomato, red pepper and sauce mixture to skillet, stirring well. Stir in chicken and spaghetti. Spoon mixture into a 1 1/2 quart casserole coated with cooking spray. Cover and bake at 350 degrees for 25 to 30 minutes or until thoroughly heated; sprinkle with shredded cheese. Bake, uncovered, an additional 5 minutes or until cheese melts.

Makes 4 servings.