GARLIC CHICKEN FARFALLE

16 oz. Farfalle pasta (bow tie pasta)

1 c. heavy whipping cream

3-4 chicken breasts (boneless, skinless)

2 to 3 cloves garlic, crushed (I used fresh and would HIGHLY recommend it. Plus, I used 5 cloves because I love love love garlic!)

1 Tbsp. pepper*

1/2 c. butter

1 lb. bacon, crumpled**

1/2 c. shredded Parmesan cheese

1 (12 oz) Lawry’s mesquite marinade with lime juice (yes, Winco has it)

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*I didn't do a whole tablespoon just in case...

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**I did my bacon in the oven at 400 for 25 minutes or so. It got nice and crisp. Turn your fan on and open a window or two, though.

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[ directions ]

Crock pot chicken and bottle of marinade on low for 6 hours (I did high for 3 ish). 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, 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.