Lean Chicken Tetrazzini

water
2 tsp. salt
3/4lb spaghetti
2-1/2 cups, nonfat or 1% cottage cheese
3 cups (approx. 1-1/2lbs) diced, cooked chicken breast
1/2lb white mushrooms, cleaned, sliced, and briefly sauteed in 1 tsp olive oil
1/4 tsp ground white pepper
1/3 cup dry sherry (NOT cooking sherry)
1 tsp. olive oil
1/2 cup freshly grated parmesan cheese (2 oz.)
1/2 cup fresh breadcrumbs

Bring the water and salt to boil and cook the spaghetti in it until
al dente. Drain well.
Pre-heat oven to 475F.
Bring the water in the bottom of a double boiler to a low simmer, and
place on it the top of the double boiler. Add the cottage cheese and
stir often until melted. Add the chicken, mushrooms, white pepper, and
sherry. Stir together.
Put drained spaghetti into a lightly oiled (1 tsp) casserole dish. Spoon
chicken sauce mixture over top of spaghetti. Dust with the breadcrumbs and
sprinkle with cheese.
Place in oven for approximately 10-12 mins, or until the topping begins
to glaze. Serve immediately.

Nutritional Analysis
549 calories
10.4g of fat (17% calories)
53.6g carbohydrates
91 mgs. cholesterol
590mgs. sodium