Garlic Chicken Farfalle
When I first saw this recipe, I immediately started salivating when I read a couple of the ingredients: GARLIC and BACON!!! Sign me up!!! I think I could eat this every single day. No lie! It is that good!
16 oz. Farfalle pasta
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**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part – surprise, surprise).
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. SOOO GOOD!
About a half-hour before serving, boil the pasta. The kids loved this cute bow-tie pasta. :) It's the little things that get them excited! lol
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.
Doesn't this look delicious???
I mean, really?!?!? DELICIOUS. I'm getting hungry just looking at this.
Sprinkle a little bit more shredded parmesan cheese on top.
My notes: I took the advice that was given on the blog I found this recipe from and I will pass it along to you! Trust me--don't use the bacon bits or the grated parmesan cheese in the green container. Use REAL BACON and REAL PARMESAN!
Source: Becky Higgins Garlic Chicken Farfalle
When I first saw this recipe, I immediately started salivating when I read a couple of the ingredients: GARLIC and BACON!!! Sign me up!!! I think I could eat this every single day. No lie! It is that good!I'm posting the recipe exactly as I found it and then I'll tell you my adjustments.
Ingredients:
16 oz. Farfalle pasta
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**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part – surprise, surprise).
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. SOOO GOOD!
About a half-hour before serving, boil the pasta. The kids loved this cute bow-tie pasta. :) It's the little things that get them excited! lol
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.
Doesn't this look delicious???
I mean, really?!?!? DELICIOUS. I'm getting hungry just looking at this.
Sprinkle a little bit more shredded parmesan cheese on top.
My notes: I took the advice that was given on the blog I found this recipe from and I will pass it along to you! Trust me--don't use the bacon bits or the grated parmesan cheese in the green container. Use REAL BACON and REAL PARMESAN! Also, I used about a tsp of black pepper (not a tbsp). After all, I have young kids and they couldn't stomach that much black pepper. :)
Source: Becky Higgins Garlic Chicken Farfalle
Posts
