If you’re thinking this is another Pinterest find, you’d be right.  Have I mentioned how much I love Pinterest?

If you were at my church a couple of weeks ago at a Euchre tournament and heard me describing the horrible BBQ smell filling my house, this would be the recipe I was trying out.  BUT, don’t let that turn you off this recipe.  True, I’m not a fan of smoked BBQ, but I held my final decision until the dish was ready for eating.  I’m glad I did.  I really liked the final dish.  Would I make it again?  Absolutely.  Will it make my regular food rotation?  Probably not – too many steps for a weekday meal for me.

So, this Pinterest find lead me to a blog (of course) and I was pleased to see that it lead me to Kevin and Amanda.  I LOVE that blog!  There’s beautiful photography, the cutest little dogs I’ve ever seen, always great recipes and Amanda gives away free fonts.  Seriously, there’s nothing not to love about this blog.  Even if you don’t want to try this recipe, you gotta check out the blog.

Garlic Chicken Farfalle

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt
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

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. Sprinkle a little bit more shredded parmesan cheese on top.

My Modifications

It took a couple of days to make this dish.  I cooked the chicken in the crock pot one day and refrigerated.  And the next day, I finished making the dish.  I took Amanda’s advice and did not add 1 tablespoon of pepper.  I put pepper in but probably only a couple of teaspoons.  I was seriously afraid of this dish – you know, the aversion to smoked BBQ and I didn’t want to ruin it with too much pepper too.  I was also thinking about the kids.  I didn’t think they would love the pepper either.  If you are going to try this dish, you should also look at Amanda’s review.  She gives some helpful tips and she liked the pepper.

The kids report – A and G liked it.  I think that the reason G liked it was because of the bacon.  He’s obsessed with bacon.  A likes everything.

It’s worth a try.  My husband loved it.  The sauce was to die for – and – after all the flavors came together, the smoked BBQ flavor was not overpowering and I thought it was really yummy.

Manda