Monday, April 25, 2011

Garlic Chicken Farfalle

16 oz farfalle pasta
1 c. heavy cream
3-4 chicken breasts
2-3 cloves garlic crushed
1 TBS pepper
1/2 c. butter
1 lb bacon
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry's Mesquite Marinade with Lime

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

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