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    Chicken Tetrazzini

    Source of Recipe


    4 boneless skinless chicken breast halves, cut into 2" 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 pepper
    2 tablespoons minced fresh parsley
    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 grated Parmesan cheese

    In a slow cooker, combine chicken, broth, wine, onion, salt, thyme,
    pepper, and parsley. Cover and cook on Low 4 to 5 hours. Turn
    control to High. Add mushrooms. In a small bowl, dissolve cornstarch
    in water; stir into slow cooker. Cover and cook on High 20 minutes.
    Stir in half and half, cooked spaghetti, and half the cheese. Cover
    and heat on High 5 to 10 minutes. Spoon into serving dish; sprinkle
    with remaining cheese.




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