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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

Nutrition Info

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 servingSize: - sodium: 517.7 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

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.

4 servings

Creamy, cheesy and easy!