Cheesy Chicken Spaghetti

• 
  9ounces uncooked spaghetti
• Cooking spray
• 1cup frozen chopped onion
• 1tablespoon bottled minced garlic
• 2(14.5-ounce) cans stewed tomatoes, undrained and chopped
• 1tablespoon low-sodium Worcestershire sauce
• 2teaspoons dried Italian seasoning
• 1/4teaspoon salt
• 2cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
• 3cups frozen chopped cooked chicken, thawed
  directions

Preheat oven to 350º.
Cook pasta according to package directions, omitting salt and fat. Drain.

Coat a nonstick skillet with cooking spray; place over medium-high heat 

until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, 

Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce 

heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, 

cooked spaghetti, and  chicken. Spoon into a 3-quart casserole 

coated with cooking  spray. Sprinkle with remaining 1 cup cheese. 

Bake at 350º for 15 minutes.