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Garlic Chicken Farfalle

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A fantastic recipe found on Becky Higgin's website. We
tried it out tonight with company and loved it!! Feeds 6-8
good portions.  This recipe has been changed from Becky's
to my families preferences!

16 oz. Farfalle pasta
1 c. heavy whipping cream
3 chicken breasts or about 1 ½ lbs. (boneless, skinless)
2 to 3 cloves garlic, crushed OR some garlic salt
½ tsp. pepper (or more if you like)
½ cup butter
½ lb. bacon in little pieces
½ cup shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

Cook chicken and bottle of marinade in crock pot on low
for 4-5 hours or high for 3 and low for about an hour (time
depends on size of crockpot).
It's done when it can be shredded well with 2 forks.
Pull chicken out of the juices, allow to cool a bit, and shred.
Set this aside. About a half-hour before serving, cook the
pasta and bacon. In a small saucepan, melt butter,add garlic,
whipping cream, pepper and parmesan. Whisk together on
low heat for 3-4 minutes. In a large bowl, pour over pasta,
add chicken and bacon and stir well. Sprinkle a little bit
more parmesan on top.
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Comments

Kristine said…
Oh yummy, yummy. I was suppose to bring dinner over to a gal on bedrest ..but she wasn't home. So we have lots of extra. But boy is it good. Thanks Chels.
11/20/2008
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