OH MY GOODNESS - This pasta was AMAZING. It is better than most pasta dishes that I've eaten in restaurants. You must try this SOON! It is extremely simple to put together. It could easily be made on a week night. The chicken had a nice smoky flavor from the marinade. The sauce was simple and flavorful. The bacon is a must - it pulls the whole dish together.
We will definitely be making this again. Tadd cleaned his plate!
Smoky Chicken Pasta
adapted from Becky Higgins
8 oz. Farfalle pasta
1 - 1 1/2 c. heavy whipping cream (I used half & half and 1 Tbsp of flour)
2 chicken breasts (boneless, skinless)
3 cloves garlic, crushed
1 tsp pepper
1/2 tsp basil
1/2 c. butter (I used 3 Tbsp)
1/2 lb. bacon, crumpled
1/2 c. shredded Parmesan cheese
1/2 bottle (12 oz) Lawry’s mesquite marinade with lime juice
Put chicken and marinade in the crock pot on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter (and flour), add garlic, whipping cream, basil, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 5-6 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.