Garlic Chicken Farfalle

*Photo by Kevin and Amanda

My family and I absolutely LOVE this recipe. We have this quite a bit when we have people over for dinner and they always ask for the recipe... which I usually forget to give them. *blush* I am so absentminded sometimes. But here it is. Try it! I guarantee it will become your new favorite. The flavors are awesome. And leftovers are REALLY good too-and that is saying something as I generally do not like leftovers. Head over to Kevin and Amanda to see the original post on her Garlic Chicken Farfalle recipe. 

Garlic Chicken Farfalle

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                                 

-     1 Tbsp. pepper (I know it seems like a lot-but trust me it is good. If you are hesitant you can just do 1/2 tbs though)

-     1/2 c. butter

-     1 lb. bacon, cooked and crumpled

-     1/2 c. shredded Parmesan cheese

-     1 (12 oz) Lawry’s mesquite marinade with lime juice

In a Crock pot, cook 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. 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.

* An easy way to do the bacon is cook it in the oven. WAY easier and less messy. I usually cook it for about 30min on a cookie sheet at 400 degrees. Enjoy!