A new family favorite...

Garlic Chicken Farfalle

16oz. farfalle pasta
1 c. heavy whipping cream
3 or 4 chicken breasts
2-3 crushed garlic cloves or garlic salt(spoonful)
1 T. pepper(hot, use less if needed)
1/2 c. butter
1 lb. bacon
1/2 c. shredded parmesan
12 oz. Lawry's mesquite marinade with lime juice

Put chicken and marinade in crock pot on low for 6 hours. Pull chicken out to cool, and shred. About 1/2 hour before serving, boil pasta. In small sauce pan, melt butter, add garlic, whipping cream, pepper, and parmesan. Add crumbled bacon*. Whisk together on low heat 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir. Sprinkle with shredded cheese and serve.

*Cook bacon at 400 degrees for 20-30 minutes and crumble.

This was really fabulous! The kids loved it and said it was their favorite! The only thing I would do different is maybe not use the whole bottle of marinade, just half(if you use 3 breasts). There is a lot of leftover sauce that you don't use. And once you shred the chicken, put it back in the sauce to soak up some of the marinade....it was yummy! Let me know what you think if you try it.