Garlic Chicken Pasta in the Crockpot

From the Recipe Shoebox. 

The ingredients:
3-4 boneless, skinless chicken breasts
1 bottle (12 oz) Lawry’s mesquite marinade with lime juice
1 pkg. (16 oz.)  pasta
1/2 cup butter
1 cup heavy whipping cream
1 Tbs. pepper
2 to 3 cloves garlic, crushed
1 lb. bacon, cooked and chopped
1/2 cup shredded Parmesan cheese


Directions: 

Place chicken and bottle of marinade into crockpot and cook on LOW for 6-8 hours.  When chicken is tender and cooked through, remove from crockpot, drain the juices, and shred the chicken.    Set aside.  About a half-hour before serving, boil the pasta as directed on package. In a small saucepan, melt butter, then add whipping cream, pepper, garlic, whipping cream, and chopped 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 and serve immediately.

Enjoy! 

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