Ingredients
- 4 skinless, boneless chicken breast halves – cut into 1/2 inch strips
- 1 cup chicken broth
- ½ cup dry white wine
- 1 onion, finely chopped
- ½ teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 2 tablespoons dried parsley flakes
- 6 large fresh mushrooms, thinly sliced
- 3 tablespoons cornstarch
- ¼ cup water
- 1 (8 ounce) package uncooked spaghetti
- ½ cup half-and-half cream
- ½ cup grated Parmesan cheese
Directions
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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.
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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.
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Mix the cooked spaghetti, half-and-half, and half the Parmesan cheese into the slow cooker. Sprinkle with remaining Parmesan cheese, and serve.
