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8 oz. Farfalle pasta
1 – 1 1/2 c. heavy whipping cream (I used half & half and 1 Tbsp of flour)
2 chicken breasts (boneless, skinless)
3 cloves garlic, crushed
1 tsp pepper
1/2 tsp basil
1/2 c. butter (I used 3 Tbsp)
1/2 lb. bacon, crumpled
1/2 c. shredded Parmesan cheese
1/2 bottle (12 oz) Lawry’s mesquite marinade with lime juice

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, whipping cream, basil, pepper, parmesan cheese, and crumpled 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.

Recipe – http://www.plainchicken.com/2009/07/smoky-chicken-pasta.html

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