SMOKIN’!!!!

I hope y’all read the title in the voice of Jim Carrey circa 1994.  I was channeling his character in The Mask.  Not my favorite movie, but I’m pretty sure I always used to quote that line in high school.  Yeah, I was pretty cool.  HA!  My sweet friend, Kara, was pretty excited to tell me about a recipe she found and insisted I try it.  She said it was amazing and when I found out it was a pasta dish, she didn’t need to say anything else.  I was all over it.  Of course, I forgot one of the key ingredients when I made my version, but it was still so good I seriously could’ve cared less.  The most AMAZING flavors!! 

 

SMOKY CHICKEN PASTA

1 box {8 oz.} farfalle pasta {in laymen’s terms…BOWTIE}

1 1/2 cup heavy whipping cream

2 boneless, skinless chicken breasts

3 cloves garlic, crushed

1 tsp. pepper

1/2 tsp. fresh, chopped basil

1/2 cup butter

1/2 lb. bacon, crumbled

1/2 cup shredded Parmesan cheese

1/2 bottle {12 oz.} Lawry’s mesquite marinade with lime juice {I used the whole bottle}

 

Okay…so let’s get started, shall we?!  First let me start by telling you that I foolishly thought I had ALL of the ingredients on hand when I started cooking.  WRONG.  So…you’ll see a key ingredient missing, but seriously…it was still AMAZING!  First things first, go ahead and cook your bacon.  This is the part that I left out.  Thought we had it, but we didn’t.  DANGIT!  I like to bake my bacon {foil lined baking sheet, 400 degrees, 20-25 minutes}.  Bake it, let it cool, then crumble it to pieces.  Set aside.

If you’re a plan ahead kinda cook {I’m SO not}, then you could put your chicken & marinade in the crock pot and cook on low for about 6{ish} hours.  If you’re more like me…last minute as all get out…cook your chicken & marinade on the stovetop for about an hour{ish}.  I just put my chicken breasts in a deep skillet, poured the entire bottle of marinade on top, and cooked on medium heat for about an hour or so.  It was PERFECT!

Once the chicken is cooked, get to shreddin’ and set it aside.

Boil pasta according to package directions and drain.  In a small saucepan, melt your butter.  Then add the whipping cream, garlic, basil, pepper, parmesan cheese, and crumbled bacon.  Whisk it all together on low heat for about 5-6 minutes.  Pour it all over the pasta, add the chicken, and serve!!!  Make sure to top it all off with a little extra parmesan!

Like I said, I forgot the bacon, but it was still AMAZING!!  Honestly though, it would be even better with that salty addition!!!!  Mr. Spouse loved it, but said it needed a bit more salt {which the bacon would’ve taken care of}.  We’ll absolutely be having this one again!!!  Loved the flavors and if I would’ve planned ahead and cooked the chicken in the crock pot instead of doing it stovetop style, this wouldn’t have taken any time at all!!!!  I know this little dish will be making a regular appearance at our dinner table!!  Can’t wait to see it again!!