Wednesday, December 28, 2011

Spicy Chicken Farfelle

This is my new favorite...yum, I'm drooling as I type it! I've now made this several times for entertaining, and it gets rave reviews every time! Even my 4 and 6 year old ask for seconds on this one!

Spicy Chicken Farfalle
Source: adapted from Becky Higgins

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless) (still frozen is fine)
2 to 3 cloves garlic, crushed OR garlic salt (I use 2 tsp crushed garlic)
2 tsp. pepper
1/2 c. butter
1 lb. bacon, crumpled*
1 c. shredded Parmesan cheese (not grated)
1 (12 oz) Lawry’s mesquite marinade with lime juice

*I found already cooked and crumbled bacon at the grocery store that worked perfect :)

Place frozen chicken in crock pot with bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside.

Boil the pasta. While pasta is boiling, in a small saucepan over low heat, melt butter, adding garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes.

In a large bowl, combine cooked, drained pasta with sauce, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Serves: 8-12

Cook as normal, freeze. When pulling from the freezer, allow to thaw and then heat in microwave until warm.

Calories: 780

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