Chicken Tetrazzini
Cooking MethodSlow Cooker
Ingredients
- 4 boneless skinless chicken breast halves, cut into 2" strips
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh parsley
- 8 mushrooms, sliced
- 3 tablespoons cornstarch
- 1/4 cup water
- 1/2 cup half and half
- 8 ounces spaghetti, broken into 2 inch, pieces-cooked and drained
- 1/2 cup grated Parmesan cheese
Instructions
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.
