Mexican Chicken Spaghetti

This is a lightened up version of the creamy and so cheesy Mexican chicken spaghetti but still sooo yummy and you won't even realize it's a little less fattening.

Ingredients

1-1/2lbs chicken

1 can cream chicken soup (I used 99% fat free) 

8oz cream cheese 1/3 less fat

1 can rotel

1 cup Monterey Jack shredded cheese 

2 T. Jalapeño and red pepper relish (optional for extra kick) 

Directions:

-Boil chicken in large pot, season with cumin, garlic salt and onion powder. Once chicken is thoroughly cooked, shred and drain water leaving about 1/2 cup water. 

-add remaining ingredients and cook on low heat until smooth and creamy

-note when adding cream cheese cut into 8 pieces to melt evenly. 

you can use a spaghetti squash for "noodles" or opt for whole grain pasta instead.
If you use Spaghetti Squash, cut in half length wise- spray with olive oil, sprinkle with salt and pepper and bake face up for about 35-45 minutes at 400 degrees until is shreds like noodles.
 Mix noodles into chicken mixture and get ready to devour!

Enjoy!