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I found this recipe at a great blog called, They Call Me Lucy. Check out her site for a really good picture of this dish. Mine just doesn't do it justice.
I guarantee that this pasta will be sure to please everyone at your table. It is delicious and so full of flavor. Next time, I think that I will add some frozen petite peas for some added dimension.
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 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
Put chicken in crock pot with a 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 and pour some of the juices on top of shredded chicken for added flavor.
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 until cheese is melted. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.