Garlic Chicken Farfalle
This recipe was originally posted on Becky Higgins' blog. Thanks, Debbie, for the recipe!
- 4
Ingredients
- 16 oz. Farfalle pasta
- 1 c. heavy whipping cream (lower-fat substitutions non-fat evaporated milk or unsweetened condensed milk may be used instead)
- 3-4 chicken breasts (boneless, skinless)
- 2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
- 1 Tbsp. pepper*
- 1/2 c. butter
- 1 lb. bacon, crumpled**
- 1/2 c. shredded Parmesan cheese
- 1 (12 oz) Lawry’s mesquite marinade with lime juice
- This seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more. It does end up a bit spicy
- You may cook your bacon in the oven (400 degrees, convection). It tends to be less messy. And it’s crispy every time. Time varies, so you just have to watch it. It’s usually around 30 minutes. Allow to cool and then crumble
Preparation
Step 1
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 (or lower-fat substitutions), 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.
Note: This makes a lot of pasta, and this recipe may be cut in half, except for the number of chicken breasts.