Garlic Chicken Farfalle

(I didn't take this photo... Becky Higgins did. But mine looked exactly like this minus the pretty bowl.)

GARLIC CHICKEN FARFALLE

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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.

Ok, so now for the verdict:

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ABSOLUTELY.

POSITIVELY.

TO

DIE

FOR

GOOD!!!!

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My husband and I were ready to jump in this dish and live in it, it was so incredibly good. Just as good, if not better, than a restaurant. Seriously. My girls, who have complained night after night about dinners, loved it, too, thank goodness! Too bad it has so much butter and whipping cream - talk about calories! But oh man. DELISH! The smell that emanates from the pan when you've melted the butter and add the garlic... that will be the smell in Heaven, for all I'm concerned. Enjoy ladies. Go and impress.