Garlic Chicken Farfalle

We made this for our family reunion this year and it was a huge hit! Picture camping with an extended family of over 35 folks and taking turns with meal preparation with an assortment of family ranging from grandparents to babies and every age in between. You would picture preparing food such as hot dogs and hamburgers perhaps? Um, no. The first year that I joined this family, my husband loaded up his Traeger grill and traveled 10 hours to ensure that he could prepare the BEST Ribs EVER. Maybe I should back up a little bit and let you know that he is the oldest of a family of 7 and he and his siblings are just a tad bit competitive (read cut-throats). Let's just say that if we don't win at family competitions and games that pouting is involved...for days...until the next reunion!

Needless, to say, the aim is to pull out all the stops so we prepare the "best meal" possible when it is our night to cook.

This has been a family favorite for years since we found it on www.beckyhiggins.com. I can't describe how incredible this turns out! It sounds strange, I know, but it is fabulous. Absolutely amazing. Perfect for entertaining as it is easy to prepare in advance and the slow-cooked chicken takes care of itself! And yes...it was a hit at the family reunion.

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 (I do a few spoonfuls of crushed garlic)
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 (found near bbq sauces)

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.

[ directions ]

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 (I pull it apart). 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.