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Chicken Tetrazzini

4 boneless skinless chicken breast halves, cut into 2" strips
1 cup chicken broth
1/2 cup dry white wine
1 onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
8 mushrooms, sliced
3 tablespoons cornstarch
1/4 cup water
1/2 cup half and half
8 ounces spaghetti, broken into 2 inch, pieces-cooked and drained
1/2 cup grated Parmesan cheese

In a slow cooker, combine chicken, broth, wine, onion, salt, thyme,
pepper, and parsley. Cover and cook on Low 4 to 5 hours. Turn
control to High. Add mushrooms. In a small bowl, dissolve cornstarch
in water; stir into slow cooker. Cover and cook on High 20 minutes.
Stir in half and half, cooked spaghetti, and half the cheese. Cover
and heat on High 5 to 10 minutes. Spoon into serving dish; sprinkle
with remaining cheese.

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