I am especially proud of his culinary efforts! Sure, he can grill a mean steak, and no one (including myself) cooks toll house cookies like he does, but that was about as adventurous as he was willing to get. Until...he got bored - cooking hamburgers, spaghetti, french fries...
He has since decided to actually READ and create dinner from a recipe! I have to tell you, this is no small feat. He is learning what all those cool terms mean - al dente, whisk briskly, separate the eggs, etc. And guess what? He is really cooking! I am so proud!
This is a recipe I picked up over at The Southern Plate blog. I printed it out, and voila! Mr. Hutson made this wonderful dish yesterday with a salad and rolls. It was sincerely one of the best pasta dishes we have made at our house!
Garlic Chicken Farfalle
16 oz. Farfalle 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*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. 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.
Now, we made the entire recipe and it will feed a crowd! I am pretty sure you could easily half the recipe, or just share it in it's entirety with another family. So good!
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