Thursday, March 4, 2010

Garlic Chicken Farfalle


16 oz of Farfalle Pasta
1 Cup Heavy Whipping Cream
3-4 Chicken Breast
2-3 Cloves of Garlic, crushed
1/2 Tablespoon Pepper
1/2 Cup of Butter
1 lbs of Bacon Crumpled*
1/2 Cup of Parmesan Cheese Shredded
12 oz bottle of Lawery Mesquite with Lime. Marinade

Put marinade and chicken in Crock Pot for 4-6 hours on low. When chicken is done, shred and set aside. About 1/2 hour before serving boil pasta. In a small sauce pan, melt butter, add garlic, pepper, whipping cream and Parmesan cheese. Whisk together on low heat for 3-4 minutes. In a large bowl combine cooked drained pasta, chicken and cheese mixture. Sprinkle with extra cheese before serving

*Try cooking bacon in oven. Place in a baking dish and bake at 400 for approx. 30 minutes. Turns out crispy every times and is less messy.
Recipe from Becky Higgins

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