Thursday, September 17, 2009

Pasta Annalisa

  • 16 oz. Farfalle pasta
  • 1 cup heavy whipping cream
  • 3-4 chicken breasts (boneless, skinless)
  • 2-3 cloves garlic, crushed or garlic slat
  • 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

Cook bacon in the oven (400 degrees, convection). Way less messy. Time varies (watch it) usually around 30 minutes. Allow to cool and then crumple.

Crock pot chicken and 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. 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. Sprinkles a little bit more shredded Parmesan cheese on top.

1 comment:

Joanie said...

My husband LOVED this. He said it was better than any restaurant pasta he's had. I thought it was really good, but there was too much bacon so I'll probably do a lot less next time. It would probably be good with some sort of veggies as well. Maybe red peppers or tomatoes or mushrooms. I don't know. Very tasty, though!