Shredded Chicken Pasta

Pasta? Check. Bacon? Check. Chicken? Check.


You can't go wrong with this one. Marinate your chicken for a few hours and go with it.


What you need-

1 box {8 oz.} bow tie pasta (I used Barilla Plus Multigrain pasta)

1 1/2 cups heavy whipping cream

6 boneless, skinless chicken breasts tenderloins

3 cloves garlic, crushed

1 tsp. pepper

A dash of Tony Chacheres

1/2 tsp. fresh, chopped basil

1/2 cup butter

1/4 lb. bacon, crumbled

1/2 cup shredded Parmesan cheese

1/2 bottle Lawry’s mesquite marinade with lime juice 

What you do-

Start by marinating your chicken for an hour or so. When you're ready to start cooking, fry up the bacon, crumble it up and set it aside. Take the chicken, remove the excess marinade and brown it in a skillet.  Go ahead and boil the pasta according to the directions on the package.  When the chicken is fully cooked, take it and shred it up and set it aside. In a saucepan, melt your butter.  Then add the whipping cream, garlic, basil, pepper, Tony Chacheres, parmesan cheese, and crumbled bacon.  Add the chicken into the sauce. Whisk it all together until it's heated through.

Pour the sauce over the pasta and top with more parmesan cheese. I served my pasta with broccoli and garlic toast.