Becky Higgins’ Garlic Chicken Farfalle

From: www.kevinandamanda.com

16 oz. Farfalle pasta  (add 1 T. of salt to boiling water)
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 tsp. pepper (or less, do what you think you will like)
1/2 c. butter
1 lb. bacon, crumpled (DON'T skimp!!)
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

1. Crock pot chicken and bottle of marinade on low for 6 hours.
2. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. 
3. About a half-hour before serving, boil the pasta in salted water.
4. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. 
5. Whisk together on low heat for 3-4 minutes. 
6. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. 
7. Sprinkle a little bit more shredded Parmesan cheese on top.