Source: Amy M.
16 oz. farfalle pasta
1 c. heavy cream (I usually sub half and half)
4 chicken breasts
2 cloves garlic, minced
1 t. pepper
1/2 c. butter
1 lb. bacon, crumbled
1/2 c. shredded Parmesan cheese
1 12 oz. Lawry's Mesquite marinade with Lime Juice (half a bottle is plenty)
Put chicken in crock pot with marinade for low for 6 hours. Pull marinated chicken out of the juices and shred. Set this aside. Thirty minutes before serving, cook the pasta. In a small sauce pan melt butter, garlic, whipping cream, pepper, parmesan cheese, and crumbled bacon. Whisk together for 3-4 minutes on low heat. In large bowl pour sauce over cooked, drained pasta, and add chicken. Stir. Sprinkle a little shredded parmesan cheese on top.
Tip: Double the chicken and freeze half for the next time.
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