Sunday, November 19, 2017

Chicken Bacon Pasta

Kathy Sumko brought this for us for dinner when Reese was born, and it was delicious!

5 chicken breasts, cooked and shredded
2 (12oz) boxes bow tie pasta
2 boxes of precooked bacon (I use 12 oz real bacon and fry it until its very crisp
Lawreys Teriyaki Sauce (or very, very little yoshidas sauce instead)
2 cubes real butter
2 cups heavy cream
Fresh garlic
1 cup grated Parmesan

Marinate the chicken in Lawry’s Teriyaki Sauce
FRY bacon....break into small pieces.  Set aside
Cook pasta and set aside

Melt in fry pan:
Butter
Then add cream, bring to a boil, add 6 tsp of crushed garlic (or less)
Pour sauce over past in a large bowl.

Then mix together Bacon, chicken and 1/2 c grated parmesan cheese
Spread in 2 9x13 pans and cover with more Parmesan cheese on top.

(Kathy’s notes:  I don’t know if this needs all that butter.  And I think 24 oz of pasta is a bit too much, it is a bit dry with that much.  Just keep adding pasta until there is enough for the sauce.)



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