Friday, February 15, 2013

Spicy Bacon Chicken Bowtie Pasta

Remember the Amazing Spicy Chicken Farfelle? It is amazing...but loaded with butter and cream. My main complaint was that I never have cream on hand. Then I decided to "lighten" it up a bit, so here goes!

Spicy Bacon Chicken Bowtie Pasta

12 oz Farfalle Pasta
1 c. skim milk
3-4 chicken breasts (boneless, skinless) (still frozen is fine)
2-3 tsp minced garlic
1 tsp Pepper
1/4 c. butter
1/2 lb bacon, crumpled*
1 c. shredded Parmesan cheese (not grated)
12 ounce Lawry's Lime Mesquite Marinade

*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

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

Calories: 485

Thursday, February 14, 2013

"Hint of Cream Cheese" Frosting

Yum, new favorite. As my 5 year old said today, "this isn't good mom... it's Super Good!"

"Hint of Cream Cheese" Frosting

4 oz cream cheese
1/2 c (one stick) butter, room temperature (softened)
2 c powdered sugar
1 tsp vanilla

Cream together cream cheese and butter. Add vanilla. Slowly add powdered sugar.

Store in the refrigerator in airtight container, best within 3-5 days, Freeze up to a month.

I have left frosted cupcakes out on the counter all day and still ate them with no ill side effects!

Ices approximately 12 cupcakes or muffins when piped high, or 24 with a knife.