Thursday, October 15, 2009

Chicken & Bacon Pasta

This reminds me of a dish at Cheesecake Factory and we LOVED it!
serves 8 – 10

Chicken and Bacon pasta
6 chicken breast halves
1 12-ounce bottle Lawry's Mesquite marinade (I just used a generic mesquite marinade)
1 pound bacon, cooked and diced
3 cups heavy cream
1 1/2 tablespoons pepper
3/4 cup butter
1 1/2 tablespoons minced garlic
3/4 cup grated Parmesan, plus more for the top
1 pound small cut pasta, cooked and drained
a few handfuls of frozen peas


Put the chicken breasts and the marinade in a Crockpot. Cook until chicken is done - about 3-4 hours on high or 5-6 hours on low. When cooked, cut the chicken into bite-sized chunks.
In a large pan, combine the cream, pepper, butter, garlic and Parmesan cheese. Whisk over medium heat until combined and thickened.


Combine the pasta, bacon, chicken and sauce. Toss in the frozen peas and stir to combine everything. Pour into a baking dish (you might need 2 dishes, because this makes A LOT!), top with more Parmesan, and cook in a 350F oven until the cheese is melted.

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