Bacon Chicken Pasta
An easy dish full of creamy savory flavor!
Servings: 8 servings
Calories: 952kcal
Ingredients
- 16 ounces farfalle pasta bow-tie
- 1 ½ cup heavy whipping cream
- 4 chicken breasts
- 1 cup thawed peas
- ½ cup chopped sundried tomatoes packed in oil *optional
- 3-4 cloves of garlic
- 1 Tablespoons pepper
- ¾ cup butter
- 1 lb bacon previously cooked and crumbled **must be real, fresh cooked bacon. not "bacon bits or real bacon"
- ¾ cup shredded Parmesan Cheese
- 1 bottle of Lawry's mesquite marinade with lime juice
Instructions
- In Crock Pot cook chicken in marinade on low for 6 hours. Pull marinated chicken out of the juices and allow to cool, shred. Set aside.
- One half hour before serving, boil pasta according to package directions.
- In a small sauce pan melt better, add garlic, whipping cream, pepper cheese and bacon.
- Wisk together on low heat for 3-4 minutes.
- In a large bowl pour sauce over cooked drained pasta. Add chicken, stir through. Sprinkle with a little bit more cheese for presentation on top.
Notes
PRESSURE COOKER: Cook chicken in pressure cooker with marinade 1 hour if frozen on meat setting with a quick release, or 10 minutes if thawed with quick release. Continue to make pasta following written instructions.
Nutrition
Calories: 952kcal | Carbohydrates: 50g | Protein: 44g | Fat: 64g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 851mg | Potassium: 870mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1547IU | Vitamin C: 16mg | Calcium: 179mg | Iron: 2mg