Creamy, cheesy and easy!
Provided by JENNG7
Categories World Cuisine Recipes European Italian
Time 4h35m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 479 calories, Carbohydrate 54 g, Cholesterol 80.8 mg, Fat 9.8 g, Fiber 2.9 g, Protein 36.5 g, SaturatedFat 4.8 g, Sodium 517.7 mg, Sugar 3.7 g
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