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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
16 ounce(s) farfalle pasta |
1 cup(s) heavy whipping cream |
3 chicken breasts |
1 spoonful of crushed garlic |
1 tablespoon(s) pepper |
1/2 cup(s) butter |
1 pound(s) bacon crumpled |
1/2 cup(s) shredded parmesan |
12 ounce(s) lawry/s mesquite marinade w/ lime juice |
Directions:
1. *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.
2. **We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part – surprise, surprise).
3. [ directions ]
4. 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.
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