Wow, this dinner…. I’m struggling to describe the deliciousness of this meal in words. The only way I can really convey this, is it tastes like a dish you’d be served at a nice restaurant, it was THAT good! I will say that this is definitely a cheat meal and one that is not low calorie. I think all the “bad” components in the sauce, are what makes it so incredible!
Make this meal friends, your family will be gushing thanks the whole evening!
Also, this is halfway a crockpot meal, the chicken will need to cook for about 6 hours, so plan accordingly.
Ingredients:
– 16 ounces Farfalle pasta (aka bow tie pasta), pronounced, “far-fal-ee”
– 1 cup heavy whipping cream
– 3 boneless, skinless chicken breasts
– 3-4 cloves garlic, minced
– 1/2 tbsp. pepper
– 1 stick butter, salted
– 16 ounces bacon
– 1 cup shredded parmesan cheese, divided
– 1 (12 oz) bottle Lawry’s mesquite marinade with lime
Directions:
Start by getting your chicken going. Place your trimmed breasts in the crockpot and pour the entire bottle of the mesquite marinade over the top. Turn to low and cook for 6 -7 hours.
Once your chicken is finished cooking, shred and set aside.
Cook your bacon until crispy, crumble, and set aside. I always cook bacon in the oven, it’s the easiest way for me and I don’t get popped by the grease! There is a “bacon in the oven” post on here that you can look at another time.
Basically all you have to do though, is lay out your bacon strips on a foil lined cookie sheet and place in a COLD oven. Once your sheet is in, turn your oven to 400F. and cook for about 20 minutes. Drain the excess fat on paper towel lined plates, and voila! No popping grease, no mess!
Start your pasta boiling. When your pasta is at the al-dente stage, start your sauce, which absolutely makes this dish!
In a small saucepan, melt butter, add the minced garlic, whipping cream, pepper, 1/2 cup parmesan, and crumpled bacon. Whisk together and cook on low for about 5 minutes.
Drain your pasta, and pour it into a large casserole dish. Place the cooked, shredded chicken on top of the pasta. Then, pour that luscious sauce on top of the chicken and pasta, and finish with the remaining 1/2 cup of parmesan. Give it a big stir and just take in that gorgeous sight and aroma!
This meal would be perfect paired with a lovely garden salad, and garlic bread.
Enjoy!!
mariahsrustickitchen 
Humm. My philosophy is all about portion control, not about quality control. Bring on the “bad stuff”. There is a reason all the high calorie dishes taste so sublime. They have substance to them. This looks great. I don’t know if there is anything like “Lawry’s mesquite marinade” available in my small Canadian town. But I will have to keep my eyes open for it when next I find my self wondering the market isles.
Oh I couldn’t agree more, I love my life basically with the philosophy “everything in moderation” 🙂 it’s so yummy! I actually just used the Kroger off brand of this marinade and it worked out perfectly! Maybe try and see if your local supermarket has their own brand of marinades.
*making a note on shopping list as I type*
🙂