Garlic Chicken Farfale

I get asked for this recipe a lot. I make it for dinner a lot for our family, also when we have company and if we go to a party. It makes a ton and it is super yummy-and if there are leftovers-nobody complains! I got the recipe from Becky Higgins-so thank her ya'll! Garlic Chicken Farfalle:

• 16 oz. Farfalle (bow-tie) Pasta
• 1 c Heavy whipping cream
• 3-4 chicken breasts-boneless, skinless
• Spoonful of crushed garlic (approx 3-4 cloves)
• 1 TBS black pepper
• 1/2 c butter
• 1 lb bacon
• 1/2 c shredded parmesan cheese
• 1 bottle of Lawry's mesquite with lime juice marinade

Crock pot chicken with marinade on low for 6 hours-shred and set aside

Cook bacon and crumble

About 1/2 hour before serving, boil the pasta.

In a small saucepan melt butter, add garlic, whipping cream, pepper, parm cheese and crumbled bacon. Whisk together on low for 3-4 minutes.

In a large bowl pour sauce over cooked, drained pasta, add chicken and stir.

Sprinkle parm cheese on top-we have also done toasted pine nuts or thrown in some cherry or diced tomatoes. All yummy!