Who doesn’t love a pasta dish? My kiddos go ga-ga for them, and often I allow them to pick the shape of their pasta for dinner and it makes them that much happier to eat it.
This tetrazini is a simple crowd-pleaser and just GOOD! We served ours without any bread or extra veggies on the side since both Mei & Emily ate plenty of mushrooms raw while I was getting everything ready to go in the slow cooker and ate even more once it was done. We had to double the amount of mushrooms that went in just to keep up with these silly girls – its the best kind of problem, I think!
Feel free to add some fresh peas at the end, those are always a nice addition!
Have a lovely and warm Sunday!
INGREDIENTS:
- 2-1/2 lb chicken, cubed
- 1 medium onion, diced
- 1 lb (or more) white mushrooms, sliced
- one, 16 oz jar of alfredo sauce
- 1/4 C chicken broth or water
- 1/4 tsp ground nutmeg
- 1/4 tsp pepper
- 10 oz dried spaghetti
- 2/3 C freshly grated Parmesan cheese
- 3/4 C thinly sliced green onion
Combine the chicken and mushrooms in the slow cooker.
In a small bowl, combine the alfredo sauce, broth/water, nutmeg and pepper until thoroughly combined. Pour over the mixture in the slow cooker.
Cover and cook on LOW for 5-6 HOURS or HIGH for 2-1/2 to 3 HOURS until the chicken is cooked through.
In the meantime, cook the spaghetti according to directions on the package, drain and set aside.
Stir the completed chicken mixture into the cooked spaghetti noodles, stir until the noodles are completely coated and the ingredients are thoroughly combined. Sprinkle each serving with a little extra Parmesan cheese and a generous sprinkle of green onion and serve hot!