Saturday, May 23, 2009

Garlic Chicken Farfale

  • 16 oz. Farfalle (bow-tie) Pasta
  • 1 c Heavy whipping cream
  • 3-4 chicken breasts-boneless, skinless
  • Spoonful of crushed garlic (approx 3-4 cloves)
  • 1 TBS black pepper
  • 1/2 c butter
  • 1 lb bacon
  • 1/2 c shredded parmesan cheese
  • 1 bottle of Lawry's mesquite with lime juice marinade

Crock pot chicken with marinade on low for 6 hours-shred and set aside

Cook bacon and crumble

About 1/2 hour before serving, boil the pasta.

In a small saucepan melt butter, add garlic, whipping cream, pepper, parm cheese and crumbled bacon. Whisk together on low for 3-4 minutes.

In a large bowl pour sauce over cooked, drained pasta, add chicken and stir.

Sprinkle parm cheese on top-we have also done toasted pine nuts or thrown in some cherry or diced tomatoes.

Yield: A lot! Can easily feed a couple families or bring to your next potluck.

Recipe from Becky Higgins


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