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Cook the spaghetti in the pot of water and season with salt.
In a pan, cook the sliced red pepper, onion, and garlic with ½ tsp of olive oil or spray.
Add ¼ cup of the pasta water to the pan and cook until the vegetables are soft.
Transfer the cooked vegetables to a blender and blend until smooth to make the red pepper sauce.
Return the sauce to the pan and stir in ¼ cup of low-fat mozzarella cheese.
Season the chicken breasts with salt, pepper, paprika, and garlic powder.
Cook the chicken in 1 tsp of olive oil or spray until cooked through.
Serve the spaghetti with the red pepper sauce and the cooked chicken.