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.
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
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