Cheesy Chicken Spaghetti

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