Wednesday, April 28, 2010

Crockpot Chicken Tetrazzini

4 chicken breast halves- cut into strips
1 cup chicken broth
1/2 cup apple juice
1 onion- chopped
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1/2 tsp garlic powder
1 small can mushrooms
2 tbsp parley
3 tbsp cornstarch
1/4 cup water
8 oz spaghetti- break into 2 inch pieces- cooked
3/4 cup fat-free Parmesan cheese- I used the Kraft stuff, not the fresh.

In a slow cooker, combine chicken, broth, apple juice, onion, salt, thyme, pepper, and parsley. Cover and cook on low 4-5 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 spaghetti and half the cheese. Cover and heat on high 5-10 minutes. Spoon into serving dish; sprinkle with remaining cheese.

The total point value for this dish is approximately 20.  Not too shabby.  If you serve 4, that's 5 pts. each, but I think this serves closer to 6.   This would be great paired with a nice yummy salad too!!  This was very good! My Husband and kids all enjoyed it. 

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