| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | Boneless chicken breasts; cut into strips | |
| 1 | c | Chicken broth |
| 1/2 | c | White wine |
| 1 | Onion; finely chopped | |
| 1/2 | ts | Salt |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Pepper |
| 2 | tb | Minced fresh parsley |
| 6 | Mushrooms; sliced (up to 8) | |
| 3 | tb | Cornstarch |
| 1/4 | c | Water |
| 1/2 | c | Half-and-half |
| 8 | oz | Spaghetti; broken in half, cooked and drained |
| 1/2 | c | Grated parmesan cheese |
INSTRUCTIONS
recipes requiring more work - these come from Mable Hoffman.s Crockery Cookery, ISBN 1-55788-217-7, an absolutely marvelous book Combine chicken, broth, wine, onion, spices/herbs in pot, cover and cook low 4-5 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 1/2 the cheese. Cook 5-10 min (to heat it all up). Serve with remaining cheese. Posted to Bakery-Shoppe Digest V1 #183 by Mindy <vinqvist@nbnet.nb.ca> on Aug 06, 1997
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