Tuesday, July 26, 2011

Garlic Chicken Farfalle

I got this recipe from Becky Higgins via Kevin and Amanda. It is so not healthy, but so good. Seriously, so good.

Garlic Chicken Farfalle
by Becky Higgins

3-4 boneless, skinless chicken breasts
1 (12 oz) bottle Lawry's mesquite marinade with lime
16 oz. farfalle (bow tie) pasta
1/2 cup butter
2-3 cloves garlic, minced
1 cup heavy whipping cream
1 tablespoon pepper (i only used 1/2 tablespoon and we thought it was plenty)
1/2 cup shredded parmesan cheese
1 lb. bacon, crumbled

Cook chicken and marinade in crockpot on low for 6 hours. Pull chicken out of crockpot, allow to cool a little bit, and shred. Set aside. About half-hour before serving boil the pasta. In a small saucepan melt butter. Add garlic, whipping cream, pepper, parmesan and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour sauce over cooked, drained pasta. Add chicken and stir through. Sprinkle with additional parmesan.

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