Quite some time ago, I found this dish called Garlic Chicken Farfalle. It was the most decadent dish, even though I never had the guts to try the orginal version, which called for heavy cream, a pound of bacon and a whole stick of butter. I tried this partially scaled down version back in May. In fact, it was my first blog entry – how sentimental!

I was able to cut it back even further with some substitutes, and I don’t feel like it compromised anything. It was still flavorful and just sinful enough to almost make you feel guilty.

Garlic Chicken Pasta

• 1 box whole wheat penne, cooked
• 1 chicken breast, cooked in the crockpot in garlic herb maranade, then shredded
• 3 cloves garlic, minced
• 1 c. fat free half & half
• 2 tbsp light spread – I used I Can’t Believe its Not Butter
• 1 tbsp black pepper
• 3 tbsp bacon bits – I used Oscar Meyer – total of 4.5 grams of fat
• 1/4 c. grated fresh Parmesan cheese
• 1/2 c. shredded 2% Mozzarella cheese

melt butter in saucepan, add half & half, then garlic, pepper and bacon and cheese and stir until melted and mixed thoroughly, pour over hot pasta and chicken and mix well to coat.