Easy Slow Cooker Chicken Tetrazzini
Creamy, cheesy and easy!
Dovetiling Tip: Use the 4 chicken breasts that you prepared and cut on day 2.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 | skinless, boneless chicken breasts halves - cut into 1/2 inch 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 | ground black pepper |
| 2 tablespoons | dried parsley flakes |
| 6 | large fresh mushrooms, thinly sliced |
| 3 tablespoons | cornstarch |
| 1/4 cup | water |
| 1 (8-ounce) package | uncooked spaghetti |
| 1/2 cup | half-and-half cream |
| 1/2 cup | grated Parmesan cheese |
Directions:
Place the chicken strips, chicken broth, white wine, onion, salt, thyme, black pepper, and parsley into a slow cooker, and set the cooker on Low. Cover, and cook for about 5 hours, then raise setting to High. Stir in the mushrooms; mix the cornstarch and water together in a small bowl, and stir the mixture into the slow cooker. Recover, and cook until sauce is thickened, about 20 more minutes.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
Mix the cooked spaghetti, half-and-half, and half the Parmesan cheese into the slow cooker. Sprinkle with remaining Parmesan cheese, and serve.
Source: allrecipes.com
