Category Archives: Cooking

My Favorite Recipe: Garlic Chicken Farfalle

My FAVORITE recipe: Garlic Chicken Farfalle 

Garlic chicken

So I got this recipe from my step-mom, and I’m sure she remembers the original source. I don’t know where this dish came from, but oh my word, it is so amazing. I’ve made a few tweaks to it here and there to make it even tastier, and this is one of our best-loved dishes here. This pasta dish combines a unique blend of unexpected flavors to create a cheesy, zingy, creamy, and bacon-y casserole. I always eat too much when I make this, and I rarely regret it. Without further adieu, the recipe:

Garlic Chicken Farfalle

12 oz bottle of Lawry’s Mesquite Marinade {Mesquite with lime is great too}

16 oz. box farfalle pasta {sometimes I get the mini kind just because it’s so darn cute}

1 cup Heavy Whipping Cream

3-4 boneless, skinless chicken breasts

2-3 cloves minced garlic {I love garlic so I always  use 4 cloves}

1/2 cup butter

1 Tbs pepper

1 tsp Parsley

6 slices bacon, cooked and crumbled {Tip: cook bacon in oven for ease!}

3/4 cup shredded Parmesan cheese, divided


1 cup frozen peas


  1. In the crock pot, cook the chicken and the Lawry’s marinade on low for 6 hours. If the chicken isn’t totally covered by the marinade, add a little bit of water until it’s covered so it doesn’t dry out.
  2. Shred cooked chicken and set aside.
  3. Preheat oven 350 degrees
  4. Cook pasta according to package directions, drain, and set aside.
  5. In a small sauce pan, melt the butter. Add garlic, whipping cream, pepper, parsley, and 1/2 cup Parmesan.
  6. Whisk together on low heat until butter, cream, and cheeses are well integrated {takes about 5-7 minutes of continuous stirring}
  7. In a 13×9” baking dish, toss pasta, chicken, bacon bits, and sauce together. Sprinkle top with remaining parmesan cheese
  8. Bake in oven for 15-20 minutes or until cheese on top is melted. {if you opted to add frozen peas to it -and you should definitely try it that way sometime- you can increase the cooking time to 30 minutes to ensure they’re cooked}

I know the mesquite marinaded chicken sounds weird with an Alfredo sauce, but this recipe is SO good. The chicken is tangy, the sauce is light and rich, the bacon adds perfect bursts of saltiness, and everything clings deliciously to the al dente pasta has the perfect combination of flavors. Okay, I seriously have to quit talking about this casserole because my mouth is watering.. I hope you enjoy!



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Easy Sausage and Peppers Crock Pot Meal

I’m trying to eat more healthfully, and I know the best way to do that is to eat a lot of veggies, avoid carbs and sugars, and cut out the processed things.

I found a good deal on bell peppers this past week, and I decided to do something easy with those beautiful red and yellow peppers in this one pot meal that you can easily adjust to add whatever you like.

Here’s what you need: 


1 package of country sausage, bratwurst, whatever you want.

2-3 cloves of minced garlic

1 medium sized onion, diced or julienned {yellow, white, or red onion are all fine}

2 bell peppers, sliced or diced

6 small roasting potatoes, diced

1 small package baby carrots (could also use large carrots, diced)


diced tomatoes

fresh green beans

splash of Worcestershire sauce

When you get everything cut up, spray your crock pot with non-stick cooking spray, throw all of your veggies and sausages into the crock pot, give it a little stir or toss, and set it on low for 5 hours. No water has to be added.

The sausage is Sams sausage. You could use any kind of sausage. I diced the sausages into bite sized pieces.

This really is just a meat and potatoes meal. It’s as simple and “real food” as you can get!

See how pretty?


Honestly, it’s so easy and so basic, it could be thrown in a pouch and put over a campfire!

Dinner was a hit, everyone loved it. Even my kids!

Hope you enjoy this super easy and very basic recipe. Can’t get any better than that!

Kat {mommyponders}


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