Creamy, cheesy and easy!

JENNG7
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

  • Mix the cooked spaghetti, half-and-half, and half the Parmesan cheese into the slow cooker. Sprinkle with remaining Parmesan cheese, and serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

479 calories; 9.8 g total fat; 81 mg cholesterol; 518 mg sodium. 54 g carbohydrates; 36.5 g protein; Full Nutrition

Reviews (20)

Read More Reviews
28 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1