FEATURED RECIPE
When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …
Learn MoreSmoky Lime Chicken Pasta with Bacon
- Details
You can do the heavy lifting and cook the chicken in a slow cooker while at work. The rest can be done fairly quickly when you get home. The Chicken Past and a tossed salad (with greens from the garden) makes for a fantastic weeknight dinner.
Ingredients
2 chicken breasts (boneless, skinless)
1/2 bottle (12 oz) Lawry’s Mesquite Marinade with Lime Juice
8 oz. Farfalle pasta
1/2 cup butter
1 tablespoon all-purpose flour
1 cup heavy whipping cream (or half & half)
3 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon basil
1/2 pound cooked bacon, crumbled
1/2 cup shredded Parmesan cheese
some shaved Parmesan cheese to garnish
Directions
Put chicken and marinade in the crock pot 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 until al dente. (Keep some of the pasta water!)
While the pasta is cooking, in a small saucepan, melt butter and flour to make a light roux. Add garlic, whipping cream, basil, pepper, Parmesan cheese, and bacon. Add a couple of tablespoons of pasta water. Whisk together on low heat for 5-6 minutes.
In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little shaved Parmesan cheese on top.
Adapted from and thanks to Plain Chicken who adapted it from a (now unpublished) 2007 recipe of Becky Higgins
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