Scott's Firehouse Hickory Chicken Alfredo

Ladies, after taking just one bite of this pasta, you are going to be excusing yourself from the table to PRINT this!  It is THAT good!

I can say that because this isn't my recipe.  :}  It seems as though the firehouse meals are a favorite.  They are simple, filling and are perfect for those who have busy schedules.

It has become one of my favorite dishes to make for those in need of a meal.  Just add a loaf of crusty bread, a bag of salad and some sparkling apple cider!


Hickory Chicken Alfredo

1 lb. Farfalle {bowtie} pasta

4 boneless, skinless chicken breasts

1 bottle of Trader Joe's Bold Kansas BBQ Sauce

1 Tbsp. of Wright's Hickory Liquid Smoke

1/2 cup unsalted butter

3 cloves of garlic, minced

1 cup heavy whipping cream

1 tsp. pepper

1/2 cup shredded Parmesan cheese

1 lb. bacon, cooked and chopped

1 carton of sliced mushrooms, sauteed {optional}

 2 Tbsp. capers {optional}


Directions:

*Place chicken in crockpot along with the bottle of BBQ sauce and liquid smoke.  Cook on high for about 6 hours.

*Once chicken is cooked, take it out and pull it apart with two forks.  Let it cool a bit.

*Start boiling the water for the pasta.

*In a saucepan, melt the butter and add the garlic, whipping cream, pepper, and Parmesan cheese.  Whisk together on low heat for about 3 minutes.

*Add the bacon and the mushrooms.

*Cook pasta according to directions.  Drain.

*Place pasta in a large serving dish.  Add chicken, cream sauce with goodies and top with capers and a sprinkling of extra cheese if desired.

ENJOY!!

Happy Tuesday!









Shared with:  at the picket fence, comfy in the kitchen