9.26.2009

Garlic Chicken Farfalle

16 oz. farfalle pasta
1 c heavy whipping cream (i use half and half, but whipping cream is awesome)
3-4 chicken breasts (boneless, skinless)
2 or 3 garlic cloves, crushed or garlic salt ( i use fresh garlic)
1 tsp. pepper
1/2 c. butter
1 lb. bacon, crumbled (optional....i use turkey bacon)
1/2 c. shredded parmesan cheese
1/2 c. soy vay veri veri teriyaki
1/2 c. soy vay island teriyaki

Cook chicken and teriyaki sauces on low for 6 hours in crock pot. Pull marinated chicken out of the juices, allow to cool a little 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 crumbled 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 of parmesan cheese on top. Enjoy!!!

I have doubled the sauce recipe before because it's not real saucy.

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