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Tuesday, April 22, 2014
Garlic Chicken Farfalle
I rarely use bottled sauces or marinades, but I made an exception this week because I couldn't bring myself to pass up this fabulous recipe. Upon reading it I thought it sounded simple but with a strong combination of flavors.
This meal did not let me down. It's a little bit Alfredo-like from the butter/cream/Parmesan sauce with a touch of Carbonara (thanks to the piles of crumbled bacon) and then a spicy-tartness from the chicken. I might not put this in regular rotation due to the high fat content but on special nights I don't see a problem indulging in a little guilty pleasure like this. I'll add a salad and that'll make it healthy, right?
The sauce is a simple Parmesan cream sauce that comes together in only a few minutes. The chicken on the other hand can either be cooked in the crock pot which takes about 6 hours (this option is best for those of you who work outside the home) or in the oven in about an hour and a half. I chose the latter, but mostly because I forgot to put it in the crock pot before I left the house in the morning.
If someone tries this using milk in place of the cream will you please let me know how it works out? If I could lighten it up a little I would love to make it a regular on our menu.
Garlic Chicken Farfalle
Source: Kevin and Amanda
3-4 chicken breasts
1 (12 oz) bottle Lawry's mesquite marinade with lime juice
16 oz uncooked bowtie pasta (other pasta shapes would work too if you don't have bowties)
1/2 cup (1 stick) butter
1 cup heavy whipping cream
2-3 cloves garlic, minced
1 1/2 tsp pepper
1/2 cup shredded Parmesan (or freshly grated, not the stuff in the can that you shake on your spaghetti)
1 lb bacon, cooked and crumbled
Place the chicken breasts in the crock pot and pour the entire bottle of marinade over them. Turn the crock pot on low and cook for 6 hours.
Preheat the oven to 300 degrees. Spray a baking dish with vegetable oil spray.
Place the chicken in the baking dish and pour the entire bottle of marinade over the chicken.
Cover with foil and cook for about 1 1/2 hours, until the chicken is cooked through and tender.
Transfer the chicken to a bowl and set aside to cool.
Once relatively cool you can use your fingers or two forks to shred the meat or you can chop it up on a cutting board. Trust me, after 6 hours in the crock pot you probably won't need a knife or even a fork to break up the tender meat.
Cook the pasta according to the package directions. Remember to salt your water. Once the pasta is cooked drain it and set it aside.
In a small saucepan melt the butter.
Add the garlic, cream, pepper, and Parmesan. Whisk over low heat for 3-4 minutes.
Add the bacon to the sauce.
Pour the sauce over the drained pasta.
Add the chicken and stir to combine.
Serve warm with extra Parmesan on top if desired.