Ingredients
The following ingredients have 4 Servings
- 4 - boneless skinless chicken breasts
- 1 cup(s) chicken broth
- 1/2 cup(s) white wine
- 1 medium onion, finely chopped
- 4 ounce(s) can mushrooms
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) dried thyme
- 1/4 teaspoon(s) black pepper
- 1 teaspoon(s) dried parsley
- 3 tablespoon(s) cornstarch
- 1/4 cup(s) cold water
- 1/2 cup(s) evaporated milk
- 8 ounce(s) spaghetti, cooked and drained
- 1/2 cup(s) parmesean cheese, grated
- - fresh parsley for garnish
Instruction
- Put a disposable slow cooker liner in your slow cooker.
- Cut the chicken into good sized chunks or strips. I like about a 2 inch or bigger chunk
- Chop onion and put onion and chicken in the slowcooker.
- Add the broth, wine, onion,mushrooms, salt thyme, pepper and parsley.
- Cover and cook on low for 4 to 5 hours.
- Turn to high. Dissolve cornstarch and water together and stir into slow cooker.
- Cover and cook for another 20 minutes.
- Stir in milk, cooked spaghetti, and half of the parmesean cheese.
- Serve in beautiful pasta bowls, sprinkle with remaining parmesean, and some fresh chopped parsley.
