Wednesday, August 28, 2013

Baked Chicken Penne Pasta


Ingredients
  • 16 oz. Penne pasta 
  • 1 c. heavy whipping cream
  • 3-4 chicken breasts (boneless, skinless)
  • 2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
  • 1 Tbsp. pepper (I used about half of this)
  • 1/2 c. butter
  • 1 lb. bacon, crumpled
  • 1/2 c. shredded Parmesan cheese
  • 1 (12 oz) Lawry’s mesquite marinade with lime juice
Instructions
  • Place chicken in crock pot with bottle of marinade on low for 6 hours.
  • Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart).
  • Set this aside.
  • About a half-hour before serving, boil the pasta.
  • In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon.
  • Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through.
  • Sprinkle a little bit more shredded parmesan cheese on top.
  • Enjoy!

Hawaiian Haystacks

4 chicken breasts
1 (8oz.) pkg. cream cheese
1 can Cream of Chicken Soup
1 pkg. Good Seasons Italian dressing
1 can chicken broth

Combine chicken, dressing and broth in slow cooker. Cook on LOW 3 to 4 hours. Add soup and cream cheese. Break chicken apart (it should shred quite easily). Continue cooking 1 hour or until cream cheese is blended.

Serve over rice and top with any of the following:

Cheese 
Green peas
Diced coconut
Pineapple chunks
Diced green peppers
Diced tomatoes
Chow mein noodles