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