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Saturday, January 16 2016

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 3/4ounce 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)
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.
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.
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.
While chicken mixture is cooking in step 3 above, cook spaghetti following package directions. Drain.
Transfer spaghetti to a platter and top with chicken mixture. Sprinkle with parsley, if desired.

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

Posted by: AT 02:35 am   |  Permalink   |  0 Comments  |  Email

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