Chicken Marsala and Asparagus

Delicious! This is a slow-cooker meal that you can start after work. I'm still amazed that the chicken cooked through in only one and half hours in the slow-cooker. Serve with some fresh asparagus and you'll have a meal worth waiting for. I hope you enjoy!

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 white onion, chopped
• 1/2 cup Marsala wine
• 2 cups sliced fresh mushrooms
• 1/2 cup low-sodium chicken broth
• 2 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup whipping cream
• 2 tbsp cornstarch
• cooked fettuccine pasta
• fresh parsley (optional)

1. Coat slow-cooker with cooking spray or use a slow-cooker liner.
2. Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2-3 minutes or until mixture is slightly reduced. Stir in mushrooms. Add broth, Worcestershire sauce, salt and pepper. Pour mixture over chicken. Cover; cook on HIGH 1-1/2 to 1-3/4 hours or until chicken is done.
3. Transfer chicken to cutting board and let stand. Blend or stir with a whisk whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; continue cooking on HIGH for 15 minutes or until mixture is thickened.
4. Meanwhile, cook pasta according to package directions. Drain. Slice chicken breasts and place on pasta. Top with sauce.

For asparagus, snap off ends of fresh asparagus and rinse thoroughly. Add to shallow pot of boiling water and cook for 3 minutes. Quickly remove from water and drain.