Garlic Chicken Farfalle

One of those great cold weather meals. Leftovers are even better than the first day
courtesy of Becky Higgins. I swiped it from her blog.

Garlic Chicken Farfalle

16 oz farfalle pasta
1 cup heavy whipping cream
3-4 chicken breasts (boneless and skinless)
2-3 cloves garlic, crushed
2 tsp pepper
1/2 cup butter
1 lb bacon, crumbled
1/2 cup shredded Parmesan cheese
1 (12oz) bottle Lawry's mesquite marinade with lime juice

Put chicken and the bottle of marinade in the crock pot and cook on low for 6 hours. Pull marinated chicken out of the juices and allow to cool for a bit. Shred chicken and put back into the crock pot. About 1/2 hour before serving, boil the pasta. In a small saucepan, melt butter. Add garlic, whipping cream, pepper, Parmesan cheese, and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir thoroughly. Garnish with more shredded Parmesan cheese.