Mesquite Chicken Farfalle

Oh. My. Goodness.  There just isn't an adjective to describe how good this pasta is.  Amazing, incredible, extraordinary...they just don't cut it in my opinion.  We usually reserve this recipe for occasions when we have company at our house and that was the case this weekend- Beth came with her family.  Good times, good food, good friends (sisters are the best kind of friends, right?).

1 lb. Farfalle (bowtie pasta)
1 C. Heavy Whipping Cream
3-4 Cloves Garlic, pressed
1 1/2 tsp. pepper
1/2 C. Butter
1 lb. Bacon, crumbled
1/2 C. Fresh Parmesan, shredded
3 Chicken Breasts
1/2 of a 12oz. Bottle Mesquite Marinade with Lime Juice (any brand)

In the afternoon, about noon, put the chicken in your crock pot and pour 1/2 of the bottle of marinade over top of the chicken.  Cook on low for 5-6 hours or until chicken is done.  You can do this on high but the chicken won't be quite as tender.  About 1/2 hour before you want to eat put the water for the pasta on to boil (don't forget to salt the water).  Cook pasta according to package directions.  While the pasta is cooking shred the chicken, turn the crock pot off and put the shredded chicken back into the crock pot to soak in the juices of the marinade.  Make the sauce by melting the butter in a small saucepan then add garlic, pepper, cream, parmesan cheese and crumbled bacon. When pasta is done drain it and put it in a large serving bowl.  Pour sauce over top and add shredded chicken with marinade juices.  Mix gently until combined.  Grate additional parmesan cheese over top.