Smoky Chicken Pasta

Smoky Chicken Pasta

Smoky Chicken Pasta

8 oz Farfalle pasta
1 - 1 1/2 cup half & half
1 Tbsp of flour
2 chicken breasts (boneless, skinless)
3 cloves garlic, crushed
1 tsp pepper
1/2 tsp basil
3 Tbsp butter
1/2 lb bacon, cooked and crumbled
1/2 c shredded Parmesan cheese
1/2 bottle (12 oz) Lawry’s mesquite marinade with lime juice
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Put chicken and marinade in the crock pot on low for 6 hours. 

Pull marinated chicken out of the juices, allow to cool a little bit, and shred. 

Set this aside.

About a half-hour before serving, boil the pasta.

In a small saucepan, melt butter and flour. 

Add garlic, half and half, basil, pepper, parmesan cheese, and crumbled bacon. 

Whisk together on low heat for 5-6 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.

Read more at http://www.plainchicken.com/2009/07/smoky-chicken-pasta.html#LMxKo3RULo45SxBj.99