Friday, July 04, 2008
Garlic Chicken Farfalle
I got this from Becky Higgins website. It is sooo good. I make half the recipe and it is enough for our family (me, husband, and 3 boys ages 6, 4, and almost 2 with a little leftover. One of my sons thinks it has too much pepper, so you can decrease the pepper if you're worried about it. I use evaporated milk instead of whipping cream to cut down on some of the calories.
GARLIC CHICKEN FARFALLE
16 oz. Farfalle pasta
1 c. heavy whipping cream (or evaporated milk)
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt
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
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
[ 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.