Jennifer Keele

Garlic Chicken Farfalle

Tossed Salad

Toasted Parmesan Garlic Bread

No-Bake Cheesecake

Garlic Chicken Farfalle

16 oz. farfalle (bowtie) pasta

1 cu heavy whipping cream

3-4 chicken breasts (boneless, skinless)

2-3 cloves garlic, crushed

Diced sweet roasted red peppers or dried tomatoes

1 Tbsp. pepper*

1/2 cup butter

1 lb. bacon, crumbled**

1/2 cup shredded Parmesan cheese

1 (12 oz.) Lawry's mesquite marinade with lime juice or herb and lime

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together.  If you're apprehensive, do less pepper.  You can always add more.

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 crumbled 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.

No-Bake Cheesecake

8 oz. cream cheese

1/4 cup sugar

1 tsp. lemon juice

8 oz. whipped topping

1 prepared graham cracker crust

In a large bowl, whip cream cheese, lemon juice and sugar until fluffy.  Add whipped topping and whip until smooth.  Spoon mixture into pie crust and chill until firm.