1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper
1/2 c. butter
1 lb. bacon, crumpled (optional)
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 (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.
My co-worker knows about this blog and said she had a great recipe for me to try. She told me about it, and I thought that it sounded really good. It ended up being better than I thought it may be. It did take some time to prepare because of the slow cooking part, but well worth the food.
About the sauce, I thought it was going to be a think sauce like alfredo, but really it came out to be kind of runny. Which is good because it coated the pasta and chicken very well. As for the pepper, I was warned it looks like a lot of pepper, but it adds to the taste. You may make alter this recipe as much as you want. I left out the bacon & it still tasted great.
This plate of pasta is what mine looked like without the bacon and a different type of pasta. (I didn't have bowtie pasta when I went to make the dish, so I substituted it for what was available. It worked just fine.)
Just so everyone knows. I found this picture online of what the pasta can look like with the bacon and the actual farfalle (bowtie) pasta.
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