1 (4 ounce) package uncooked spaghetti
1 (2.5 ounce) package Italian seasoned dry bread crumbs
3 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
1 (4 ounce) can diced, sliced mushrooms, with juice
16 slices Cheddar cheese
8 limes, halved
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix spaghetti, breadcrumbs, mayonnaise, parsley and mushrooms. Mix thoroughly.
Place chicken in a large nonstick skillet, place pan over medium heat and brown on all sides. Drain, drain, and transfer to pot with 2 cups of water. Season with 1/2 cup of the cheese, then add chicken. Heat, stirring, over medium heat.
Add seasoned dry bread crumbs to skillet, season with mayonnaise, cook for 3 minutes or until browned. Add mushrooms, cook for 2 minutes or until tender. Transfer chicken to pot with pasta mixture. Add wine and meat stock; mix well. Bring to a full boil, then reduce heat to medium-low.
Add mushrooms and sausage and cook for 3 minutes. Add egg. Sprinkle over chicken and continue cooking for 2 minutes or until chicken is no longer pink and tender. Transfer to pot with pasta mixture and cook, stirring, for 3 to 4 minutes or until chicken is no longer pink and tender.
Toss with mushrooms and cheese and spoon all over chicken and pasta. Serve hot.