Monday, January 13, 2014

Mojo Chicken with Creamy Garlic Bowties

My whole family agreed that the new recipe that I created tonight is a keeper.  It wasn't exactly what I started out to make, but I think it turned out even better.  I am so glad that I actually kept track of what I put in it, because I often just throw stuff together when trying new things.  Mark this as a success!

  • 1/2 Cup Mojo Marinade (This is made by Wegmans, but Lawry's also sells a similar one called Mesquite with touch of lime)
  • olive oil
  • 2 Boneless Skinless Chicken Breasts
  • 3 Strips of Bacon Cooked and Crumbled
  • 3/4 Cup Heavy Cream
  • 3 cloves Minced Garlic
  • A Couple Dashes of White Wine
  • 1/2 Cup Shredded Parmesan Cheese 
  • 1/4 teaspoon Pepper
  • 1-16 oz Box of Farfalle Pasta
Pour marinade over chicken and let sit in refrigerator for about 30 minutes.  In a medium size skillet drizzle a little olive oil.  Pour chicken marinade and all into skillet.  Cook chicken thoroughly.  Remove chicken, slice, cover, and set aside.  Bring pasta water to a boil.  Add a splash of white wine to deglaze the chicken skillet.  Add garlic and pepper and simmer for a minute.  Add in cream and whisk together for about two minutes.  Add in Parmesan cheese while continuing to whisk.  Sauce will thicken as it stands.  If it gets to thick add a splash of wine to thin it out.  Pour sauce over pasta.  Plate the pasta with a few slices of chicken and sprinkle a little more Parmesan on top. 
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