Wednesday, September 24, 2008

Garlic Chicken Farfalle

I made this for dinner on Sunday and it was a hit! I got the recipe from Real Mom Kitchen, and she got it from What's Cookin?, so you can click on either of those to see their nice pictures. What's Cookin actually used Farfalle (bowtie pasta - I just learned that), and Real Mom Kitchen used rotini. It does make a lot - we had it the next day, too, and Jon took some to work.

The bacon was SO good in it, the chicken was good but it would be great without it, too, as a side dish or something. And here's the amazing part---EVERYONE liked it. Nobody whined. A Sunday miracle. Bad part---it is a pricey dish (bacon, chicken, cream, parmesan, marinade).

16 oz. Farfalle (bowtie) pasta
1 c. heavy whipping cream
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, crumbled
1 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

In the crockpot, cook chicken and bottle of marinade on low for 6-8 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (it just falls 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 pasta, add chicken and stir. Sprinkle a little bit more shredded parmesan cheese on top.

1 comment:

Amy said...

I'm going to have to try this. It looks so good.