(Serve with Red lettuce salad & French Bread)
|
16 oz Bowtie pasta
1 c heavy whipping cream 3-4 chicken breast (boneless, skinless) 2-3 cloves garlic, crushed Diced sweet roasted red peppers or dried tomatoes |
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 or herb and lime |
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.
Cook chicken and bottle of marinade in Crock Pot on low for 6 hours. Pull marinaded 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 better, 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 red peppers and stir through. Sprinkle more shredded parmesan cheese on top.
