Chicken Tetrazzini

By MissHeather

Ingredients

• 4 boneless skinless chicken breast halves, cut into 2x1/2-inch strips
• 1 C chicken broth
• 1/2 C dry white wine
• 1 onion, finely chopped
• 1/2 tsp salt
• 1/4 tsp dried thyme
• 1/4 tsp pepper
• 2 T minced fresh parsley
• 6 mushrooms, sliced
• 3 T cornstarch
• 1/4 C water
• 1/2 cup half-and-half
• 8 oz spaghetti, broken into 2-inch pieces, cooked and drained
• 1/2 C grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

In a slow cooker, combine chicken, broth, wine, onion, salt, thyme, pepper and parsley. Cover and cook on LOW 4 to 5 hours.

Turn control to HIGH; add mushrooms. In a small bowl, dissolve cornstarch in water; stir into slow cooker. Cover and cook on HIGH 20 minutes. Stir in half-and half, cooked spaghetti, and half the cheese. cover and heat on HIGH 5 to 10 minutes. Spoon into serving dish; sprinkle with remaining cheese.