Low Fat Chicken Tetrazzini

• 1 26 oz can low-fat cream of mushroom soup
• 1 lb chicken breast
• 8 oz frozen English peas
• 16 oz whole wheat spaghetti
• 1/4 cup diced yellow onion
• 1 tbsp extra virgin olive oil
• 2 tbsp garlic salt
• 8 oz low-fat Italian blend shredded cheese

Preheat oven to 475 degrees. Place chicken breast in a greased pan and season with salt and pepper to taste. Place in oven and bake for 15-20 minutes. While chicken is baking, take a 2 quart pot and fill with water. Add olive oil and garlic salt; then bring to a boil and add spaghetti. Remove chicken from oven and let cool. Add peas and onion to pasta while still in water and boil for 10 minutes. Drain pasta and vegetables. In a large mixing bowl, mix pasta and vegetables with cream of mushroom soup and set aside. Dice chicken. Take a 9 x 11 baking dish and oil with cooking spray. Place a layer of pasta mixture on bottom, then a layer of chicken, and continue until both are done. Sprinkle cheese on top and bake at 375 for 10 minutes. Remove from oven and cool for 5 minutes before serving.