It’s been a while since I have posted anything, but I just wanted to share this delicious recipe that I got from Kevin & Amanda Delicious recipes to spice up your dinner rotation.
This really is one of the best new recipes that I have tried, and believe me it’s a keeper! It is so full of flavor, I just can’t get enough of it.
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**I followed the suggestion on Kevin & Amanda’s blog to cook my bacon in the oven at 400° for about 30 minutes. it is so much easier and less of a mess to clean up after. Of course I line the cookie sheet with foil to make it even easier.
[ directions ]
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.
There you have it, an easy and super yummy meal that the whole family will love!!!!!
