Friday, April 30, 2010

Creamy Chicken Farfalle

This recipe has to be the most surprising one I have made yet. I don't know what I expected, but it tasted like something you would get at a nice restaurant. It is delicious and, I know, another recipe with heavy cream and cheese, but this one is a must! It is so good!

Creamy Chicken Farfalle

16 oz. Farfalle pasta
1 cup Heavy Whipping Cream
3 - 4 Chicken Breasts (boneless, skinless)
2 to 3 cloves Garlic, crushed OR 1 tsp Garlic Powder
1/2 Tbsp. Pepper 
1 Tbsp Salt
1/2 cup Butter
1 lb. Bacon, crumpled
1/2 cup shredded Parmesan cheese
1 (12 oz) Lawry’s Mesquite Marinade with Lime Juice

Place chicken and bottle of marinade on low for 5 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 with salt. 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.

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