Garlic Chicken Pasta

We had the missionaries over for dinner the other night and I decided to try this recipe out on them. It's always a little dicey trying a new recipe on people other than immediately family but it was a WIN-NER. It made quite a bit too. We were a little worried that it wouldn't be enough but we fed 6 adults just fine. Preston thought it was a little too spicy (I might have gone a little heavy on the black pepper) but I like it spicy!

We had it with corn bread and a salad. Dee-lish!

• 16 oz. Farfalle (bow-tie) Pasta
• 1 c Heavy whipping cream
• 3-4 chicken breasts halves-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!