Mexican Spaghetti

1 large onion, chopped
2 garlic cloves
1 tbsp olive oil (or more)
1 - 14 oz can chicken broth
1/4 cup water
1 - 24 oz can whole tomatoes
10 oz spaghetti, broken
1-1/2 cups picante sauce
1 tsp ground cumin
2 cups cooked chicken, cubed
1 cup grated Cheddar cheese

In large skillet over medium heat, sauté onion and minced garlic in olive oil. Cook about 5 min. Add water, broth, and tomatoes with juice. Add spaghetti, broken into pieces. Break up tomatoes with spoon. Add picante sauce & cumin - simmer covered until spaghetti is cooked and most of the liquid is absorbed. Add chicken and spoon into casserole dish sprayed with cooking spray. Sprinkle cheese on top. Bake covered 350° for 15-20 minutes until cheese is melted. Serves 6.

Martha