Garlic Chicken Farfalle

• 16 oz. Farfalle pasta
• 1 c. heavy whipping cream
• 3-4 chicken breasts (boneless, skinless)
• 2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
• 3/4 Tbsp. pepper
• 1/2 c. butter
• 1/2 lb. bacon, crumbled**
• 1/2 c. shredded Parmesan cheese1
• (12 oz) Lawry’s mesquite marinade with lime juice

** Cooking Tip - If you have a convection oven cook your bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple

Directions:

Crock pot chicken and bottle of marinade 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, add garlic, whipping cream, pepper, parmesan cheese, and crumbled 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.