Garlic Chicken Farfalle

This is one of my family’s favorite meals. My husband requests it at least once a month and always raves and raves about it. But I’ve been bad and have kept it a secret from my blog. Why? It’s white, white, and more white. And that doesn’t make for a pretty picture.

The original recipe calls for a whole stick of butter (!) and a pound of bacon (! again) but I don’t think you need that much of either. I’ve gotten it down to 2 tablespoons of butter and 4 or 5 pieces of bacon (usually turkey but don’t tell my husband!). It also calls for a cup of heavy cream and I use all of that, but I’m sure it could be scaled back.

Garlic Chicken Farfalle

16 oz. Farfalle pasta

1 c. heavy whipping cream

3-4 chicken breasts (boneless, skinless)

2 to 3 cloves garlic, crushed

1 tablespoons pepper

2 tablespoons butter

4 – 5 pieces of bacon, crumbled

1/2 c. shredded Parmesan cheese

1 (12 oz) Lawry’s mesquite marinade with lime juice

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. 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.

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