Supper tonight!
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt
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
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
1/2 c. butter
1 lb. bacon, crumbled
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
Cook chicken and bottle of marinade in crock-pot on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. 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 crumbled 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.
*****UPDATE*****
This is my favorite so far. It was soooooooooo good! It was even better the 2nd day!! It's fairly spicy though, so if you want to feed it to your kids, you'd need to cut back on the pepper.
*****UPDATE*****
This is my favorite so far. It was soooooooooo good! It was even better the 2nd day!! It's fairly spicy though, so if you want to feed it to your kids, you'd need to cut back on the pepper.
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