16 oz Farfalle pasta
1 cup heavy whipping cream
4-6 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed or garlic salt
½ Tbs pepper
½ cup butter
1 lb bacon (cooked and crumbled)
½ cup parmesan cheese
1 (12oz) Lawrys mesquite marinade with lime juice
Crock pot chicken and bottle of marinade on low for 6 hours. Boil pasta. Shred chicken. Melt butter; add garlic, whipping cream, pepper, parmesan cheese, and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl pour over pasta and chicken and stir through.
No comments:
Post a Comment