Monday, October 6, 2008

Garlic Chicken Faralle

Okay this was a dish loved by everyone in the house. I'm posting the recipe with the original recipe however when I made it I left the chicken out of the dish. I still served it as a main dish but I left the chicken out. The flavors were good. The chicken probably would have made my husband not like the dish. Very easy to make and it was eaten by everyone. I found the recipe here:

16 oz. Farfalle (bowtie) pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt
1 Tbsp. pepper (I just sprinkle in son pepper 1 Tbsp seemed way to much)
1/2 c. butter
1 lb. bacon, crumbled
1 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
In the crock pot cool chicken and bottle of marinade on low for 6-8 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (it just falls 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.

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