Slow Cooker
Chicken Marsala over Spaghetti
Steamed Broccoli
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 (8-oz) pkg sliced mushrooms
- 1 onion, sliced
- 1 cup Marsala wine (or use chicken broth)
- 1 cup low-sodium chicken broth
- 1 tsp pepper
- ½ tsp salt
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- 1 (16-oz) pkg whole wheat spaghetti
Instructions
- Place chicken, mushrooms, and onion in a 5- to 7-quart slow cooker.
- Whisk together wine, broth, pepper, and salt; pour over chicken.
- Cover and cook on LOW 8 hours or until chicken is done.
- Whisk together cornstarch and cold water; add to cooker. Increase heat to HIGH; cook, uncovered, 15 minutes or until thickened.
- Meanwhile, cook pasta according to package directions. Serve chicken mixture over pasta.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook broccoli according to package directions. Toss with oil, salt, and pepper.
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