Lean Chicken Tetrazzini

• 1 x water
• 2 teaspoons salt
• 3/4lb spaghetti
• 2- 1/2 cups, cottage cheese (low-fat 1%)
• 3 cups chicken breasts diced, cooked
• 1/2lb white mushrooms cleaned, sliced and briefly sauteed in 1 tsp olive oil
• 1/4 teaspoon white pepper ground
• 13 cup sherry dry (not cooking sherry)
• 1 teaspoon olive oil
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated
• 1/2 cup bread crumbs fresh

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

water, salt, cottage cheese, chicken breasts, white mushrooms, white pepper, sherry, olive oil, parmesan, bread crumbs fresh

Taken from recipeland.com/recipe/v/lean-chicken-tetrazzini-35971 (may not work)