16 oz. pasta (I like to use mini-farfale)
1 c heavy whipping cream
3-4 chicken breasts, boneless skinless
3 cloves garlic, minced
1/2 tbs pepper
1/2 c butter
1 lb bacon, cumbled
1/2 c fresh Parmesan cheese, shredded
Lawry's mesquite marinade with lime juice (or Target brand)
Cook chicken in crock pot in marinade until done (low for 6 hours should do it), then shred chicken and discard marinade. Boil pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, cheese, and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and toss to combine. Sprinkle with a little extra Parmesan cheese.
From Portland Mama
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