Mesquite Chicken Farfalle
Author: Sugar n' Spice Gals
- 3-4 boneless chicken breasts
- 16 oz. Farfalla Pasta
- 1 cup heavy cream
- 2-3 garlic cloves minced or 1½ tsp.
- ½ tsp. pepper
- ½ cup butter
- 1 lb. bacon, cooked and crumbled
- ½ cup shredded parmesan cheese
- (You can add more if you like)
- 1 12oz. bottle Mesquite Marinade
- (I like Jack Daniele's Smoky Mesquite in a bag. I use 2 of those)
- 1 tsp. lime juice
- Place chicken in a crock pot and pour the marinade and lime juice over the chicken.
- Make sure all the chicken is covered well. Cook on low for 6 hours.
- Shred and set aside.minutes before serving:
- Cook the the pasta in a skillet pan, melt the butter and saute the garlic.
- Add the whipping cream, pepper and Parmesan cheese.
- Cook till the sauce becomes smooth.
- Add the bacon.
- Toss the pasta, chicken and sauce together and top with more Parmesan cheese if you desire.
- ENJOY!
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/mesquite-chicken-farfalle/
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