| 1 lb ground chicken breast skinless | | 9 ozs canned green chiles, undrained | |
| 1/2 c onions, chopped | | 12 ozs angel hair spaghetti | |
| 1 1/4 ozs low-sodium taco seasoning mix | | broken in half, cooked, and drained | |
| 14 1/2 ozs canned diced tomatoes, undrained | | 1/2 c cheddar cheese, shredded | |
| 22 ozs Mexicorn, undrained | | |
In a large saucepan, cook chicken and onions until chicken is no longer pink. Add taco seasoning mix, tomatoes, corn, and chiles. Cook over medium heat until heated through. Fold in cooked spaghetti and cheese. Mix well and serve.