Slow-Cooked Chicken Tetrazzini - cooking recipe

Ingredients

4 boneless skinless chicken breasts, cut into 2X1/2 inch strips
1 cup chicken broth
1/2 cup dry white wine
1 onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon pepper
2 tablespoons fresh parsley, minced
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 parmesan cheese, grated

Preparation

In crockpot, combine chicken, broth, wine, onion, salt, thyme, pepper and parsley. Cover and cook on low 4-5 hours.
Turn control to high. Add mushrooms.
In a small bowl, dissolve cornstarch in water; stir into crockpot. Cover and cook on high 20 minutes.
Stir in half and half, cooked spaghetti, and half the cheese. Cover and heat on high 5-10 minutes. Serve with remaining cheese.