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Garlic Chicken Farfalle

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Farfalle is French for butterfly. I have always associated this dainty pasta to bow ties until I found out what it literally meant.

I found this delicious recipe by Kevin & Amanda  that uses mesquite marinade. You can buy it or make your own. If in any case you cannot find any, you can simply marinate the chicken in lemon or lime soda instead. It also gives a sweet and tangy taste.

You may use a crock pot to cook the chicken if you do not want to bake it for that long. Broiling it is another option. Preparing it ahead of time is also a great idea since it takes a while to prepare it.

 

Ingredients:

16 oz. Farfalle pasta

1 cup heavy whipping cream

3-4 pieces skinless chicken breast fillets

6 cloves garlic, minced

1/2 cup butter

1 lb. bacon rashers

1 cup shredded Parmesan cheese

12 oz. mesquite marinade

Salt and ground white pepper to taste

Olive oil

 

Place the chicken and the mesquite marinade in a re-sealable bag and refrigerate it for 24 hours. Turn at least once.

Once the chicken has been marinated, bake it including the marinade in a pre-heated the oven at 200C for 6 hours or until it is very soft.  Shred the chicken and place it on a bowl.

Place the bacon rashers on a baking tray and bake it in the oven for 30 minutes or until it is crisp and crumbly. Adjust the heat and time as needed, so that it won’t be charred. Let the bacon cool completely and then crumble them into bits. Place them in a bowl and set aside.

Cook the farfalle in a large pot of salted boiling water according to package instructions or until al dente. Strain and return it back in the pot. Drizzle it with olive oil and gently toss, until the farfalle is coated in oil.

Melt the butter in a medium sized saucepan over medium heat. Sauté the garlic for 1-2 minutes or until it is light brown and fragrant.  Add the whipped cream and half of the Parmesan cheese. Cook it for 4-5 minutes or until it is creamy and warm.

Pour the sauce over the farfalle. Add the chicken and bacon. Gently toss until well combined. Place the garlic chicken farfalle in individual bowls and plates. Sprinkle it with the remaining Parmesan cheese. Serve warm.

 

Photo Courtesy Of:   mtcarlson

Mesquite Marinade

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Mesquite is a legume plant that is found in the northern part of Mexico. The bean pods can be ground into flour and used for breads to add a sweet taste. As a marinade it gives a sweet smoky flavor to meats.

For best results, marinate the meat for 24 hours in the refrigerator and allow it to cool completely before grilling.

Yields 3 cups

Ingredients:

1 cup olive oil

1 cup rice wine vinegar

1/2 cup red wine

3 tablespoons minced garlic

Juice of 2 lemons or lime

4 tablespoons granulated white sugar

1/2 teaspoon salt

Freshly ground black pepper to taste

 

Place the olive oil, rice wine vinegar and red wine in a small pot. Add the garlic, lemon juice, sugar, salt and pepper. Mix well until the sugar is dissolved.

Next get a piece of mesquite wood soaked in water. Place it over hot coals on the grill. We want the wood to smoke and not flame up. Adjust the heat as needed.

Put the pot beside the wood and allow it to be smoked for 20-30 minutes. If you are using a covered outdoor grill, you may cover it so that the smoke can easily infuse into the marinade.

Add more red wine and lemon juice to adjust the taste. Let it cool completely. Store it in an sealed jar or container and refrigerate until needed.

 

Photo Courtesy Of:  kretyen