Friday, November 13, 2009

Bacon and Chicken Farfalle

One time when I was sick, my dear friend Lynzee brought us some delicious pasta for dinner.  Everyone gobbled it up!  I asked her for the recipe and being the good friend that she is, she emailed it right over.  It's one of our favorites now.

I did adapt it a litte from the original recipe.  Originally it called for the chicken to be cooked in a mesquite marinade.  My kids thought the chicken tasted a "little weird."  The other thing I did is double the amount of sauce, cause around here a certain someone likes his pasta super saucy!  Also just for fun for the kids, I use the Piccolini Farfalle, which is basically just a mini bowtie pasta.  You could really use any pasta you have in your pantry.

Chicken and Bacon Farfalle

1 Box Farfalle Pasta
1 pound cubed cooked chicken
1 package bacon

2 tablespoon's flour
4  tablespoon's butter
3 cloves garlic finely minced
2 cups heavy cream
1/2 cup parmesean cheese 

Cook the bacon - We like it crispy and cut into bite size pieces.  You could even use cubed ham if you had leftovers you wanted to use.  Cook the pasta according to the directions on the box.  While pasta is cooking, prepare the sauce.

Over low heat, melt the butter.  Sprinkle in flour and stir continously with a whisk.  You want the butter and flour to make a smooth paste.  Add in the garlic and then the heavy cream.  Bring to a boil and then lower the heat.  Add in the parmesean and stir until melted.  Add salt and pepper to taste and a dash of nutmeg.  Simmer for a few minutes.

At this point, I have to make a plate for my little one.  She likes chicken, bacon and pasta but doesn't like them all mixed up together.  

Drain the pasta, add in the cooked chicken and the bacon and pour in the sauce.  Mix it all up,  add a side of garlic bread and dinner is served!

This makes quite a lot of pasta.  Four of us all had generous portions, followed by seconds for the hubby and son.  There is probably still enough for two people to have lunch tomorrow.