Garlic Chicken Farfalle

Photo by Lisa K.
Adapted from kevinandamanda.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kevinandamanda.com

Ingredients

  • 16

    oz. Farfalle pasta

  • 1

    c. heavy whipping cream

  • 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

Directions

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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