!!! I made this today, and it was delish. Here is how it went for me. I only had a 12 oz bag of noodles so I used all of those, but the sauce still seemed too thick. So I added about a half cup of milk and it made it the right consistency.
I have also tried a similar dish at fancy restaurants and they add peas! I think 1/2 cup of peas would be a perfect addition.
oh, and I used turkey bacon and it tasted just like the reg....lot healthier too.!!!
1 1/2 cup heavy whipping cream
4 chicken breasts
1 cup thawed peas
1/2 cup chopped sundried tomatoes (packed in oil) *optional
1 cup thawed peas
1/2 cup chopped sundried tomatoes (packed in oil) *optional
3-4 cloves of garlic
1T pepper
3/4 cup butter
1 lb bacon (previously cooked and crumbled) **must be real, fresh cooked bacon. not "bacon bits or real bacon"
3/4 cup shredded Parmesan Cheese
1 120z lawry's mesquite marinade with lime juice
In Crock Pot cook chicken in marinade on low for 6 hours. Pull marinated chicken out of the juices and allow to cool, shred. Set aside.
half and hour before serving boil pasta.
in a small sauce pan melt better, add garlic, whipping cream, pepper cheese and bacon. Wish together on low heat for 3-4 minutes. In a large bowl pour sauce over cooked drained pasta. Add chicken, stir through. Sprinkle with a little bit more cheese for presentation on top.
I like to add fresh diced Roma tomatoes to our for a bit more taste and color. It looks great with the green peas
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