When a friend has just had a baby or maybe surgery? I have my list of favorites probably just like you.
I now have a new one to add to the list. Today’s recipe – Garlic Chicken Farfalle.
This recipe make a lot, in fact it makes enough to feed our family and have plenty to take to another family. The recipe was given to me by my friend Sherra but she got it from a favorite blog of ours that has lots of amazing free fonts to download. We are both self proclaimed “font junkies!”
This recipe calls for you to cook the chicken in a crock pot which gives you a nice moist and tender shredded chicken. If you don’t have a crockpot you can cook it in your oven at 200 degrees for 6 hours. The mesquite lime marinade gives the chicken an amazing flavor. Combine that flavor with the bacon and cheese and you have a winner.
Our family loved this recipe and I can’t wait to make it again! Don’t wait until someone has a baby or gets sick to give this recipe a try.
Becky Higgins’ Garlic Chicken Farfalle
> 16 oz. Farfalle pasta ( I used penne pasta, it really doesn’t matter)
> 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 (I used about half of this)
> 1/2 c. butter
> 1 lb. bacon, crumpled
> 1/2 c. shredded Parmesan cheese
> 1 (12 oz) Lawry’s mesquite marinade with lime juice
> Place chicken in crock pot with 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. Enjoy!
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