Easy Slow Cooker Chicken Tetrazzini - cooking recipe

Ingredients

4 skinless, boneless chicken breast 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

Preparation

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.