16 oz farfalle pasta
1 cup heavy whipping cream
3-4 chicken breasts
2 to 3 cloves garlic, crushed
1 Tablespoon pepper
1/2 cup butter
1 lb. bacon crumpled
1/2 cup shredded Parmesan cheese
1 (12 oz) Lawry's mesquite marinade w/lime juice
Crock pot chicken on low with marinade for 6 hours. Allow to cool and shred. Boil pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. Whisk together on low heat 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.
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