Mesquite Chicken Farfalle
  • 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
  1. Place chicken in a crock pot and pour the marinade and lime juice over the chicken.
  2. Make sure all the chicken is covered well. Cook on low for 6 hours.
  3. Shred and set aside.minutes before serving:
  4. Cook the the pasta in a skillet pan, melt the butter and saute the garlic.
  5. Add the whipping cream, pepper and Parmesan cheese.
  6. Cook till the sauce becomes smooth.
  7. Add the bacon.
  8. Toss the pasta, chicken and sauce together and top with more Parmesan cheese if you desire.
  9. ENJOY!
Recipe by Sugar n' Spice Gals at