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Poultry


Chicken Tetrazzini

 

4 Servings


  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 cup chicken broth
  • ½ cup white wine
  • 1 medium onion, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 2 tablespoons minced fresh parsley
  • 6 medium fresh mushrooms, sliced
  • 3 tablespoons cornstarch
  • ¼ cup water
  • ½ cup half and half
  • 8 ounces uncooked spaghetti pasta, broken in half, cooked and drained
  • ½ cup grated Parmesan cheese

Combine chicken, broth, wine, onion, spices/herbs in slow cooker, cover and cook low 4 to 5 hours.

Turn to high and add mushrooms. Combine cornstarch in water and add to pot, stirring well. Cook on high 20 minutes.

Stir in pasta, cream and ½ the cheese. Cook 5 to 10 min (to heat it all up).

Serve with remaining cheese.

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