Chicken Tetrazzini

Chicken Tetrazzini
Servings: 6 Prep 20 mins Cook 4 hrs to 5 hrs In slow-cooker on HIGH or on LOW 9 to 10 hours

Ingredients

  • 1 medium-size onion, finely chopped
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 1 8 ounce package sliced mushrooms
  • 6 boneless, skinless chicken thighs (about 1-1/2 pounds)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 13 3/4 ounce can chicken broth
  • 1/4 cup all-purpose flour
  • 1/2 cup water
  • 3 tablespoons dry sherry
  • 1/2 cup heavy cream
  • 1 4 ounce jar chopped pimiento, drained
  • 1/4 cup grated Parmesan cheese
  • 1 pound spaghetti, broken into thirds
  • 1 tablespoon chopped parsley (optional)

Make It

1. Layer the chopped onion, green beans and mushrooms in the bottom of a 5- to 5-1/2-quart slow-cooker. Arrange the chicken thighs on top. Sprinkle with thyme, salt and pepper. Pour in chicken broth.

2. Cover pot; cook on HIGH for 4 to 5 hours, or on LOW for 9 to 10 hours, or until the chicken and green beans are tender.

3. At end of cooking, stir together flour and the 1/2 cup water in small bowl until smooth. Stir 1 cup of cooking liquid from slow-cooker into flour mixture until smooth; stir into slow-cooker. Cook, covered, on high for 10 to 15 minutes or until thickened. Stir in sherry, heavy cream and pimiento; cook, covered, on high power another 5 minutes. Stir in the Parmesan cheese.

4. While chicken mixture is cooking in step 3 above, cook spaghetti following package directions. Drain.

5. Transfer spaghetti to a platter and top with chicken mixture. Sprinkle with parsley, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 617, Fat, total (g): 20, chol. (mg): 108, sat. fat (g): 8, carb. (g): 72, fiber (g): 6, pro. (g): 37, sodium (mg): 819, Percent Daily Values are based on a 2,000 calorie diet.