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Tuesday, May 18, 2010

Garlic Chicken Farfalle


The sauce on this pasta has such a great smokey flavor from the bacon and with just the right amount of kick from the marinade added. I think I might try a lighter version next time by using half and half and turkey bacon. I'll let you know how it is.

Garlic Chicken Farfalle

16 oz. Farfalle Pasta
1 c. heavy whipping cream
3 boneless, skinless chicken breasts
1 tsp.pepper
2 to 3 cloves of crushed garlic
½ c. butter (I only used 1/4 C and it was still great)
1 lb. Bacon crumpled
½ c shredded Parmesan cheese
1 (12oz) Lawry's mesquite marinade with lime juice

Place chicken in Crock pot and add bottle of marinade (save a little to add to the cream sauce). Cook on low for 6 hours or 3 hours on high. Remove chicken from Crock pot, allow to cool a few minutes and shred. Set aside. 

About a half hour before serving, boil the pasta according to package directions.*(I added broccoli to my dish. I just placed about 3 cups of frozen broccoli into the pasta water the last 3-4 minutes of cooking time until the broccoli was tender)

In a small saucepan, melt butter; add garlic and cook for about 30 seconds. Then add whipping cream, pepper, Parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. (I added some of the marinade for some extra flavor) 

In a large bowl, pour sauce over cooked drained pasta (and broccoli), add chicken and stir. Sprinkle with Parmesan cheese just before serving. 

*This would also be good with some sun dried tomatoes or other vegetables.

Recipe adapted from: Tastethejoy.blogspot.com

3 comments:

  1. Another favorite! Very good! I give this one a 9 or 10!

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  2. I just made it with the the half and half and turkey bacon and it was YUMMY! I have never had the "heavier" version, but the light version was excellent!

    ReplyDelete
  3. That's the way to go. Make the light version first then you will never know the difference.

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