Thursday, June 6, 2013

Smoky Mesquite Chicken Pasta

Creamy, smoky, and yummy chicken goodness make this delicious dish a keeper in my family. It was such a flavorful pasta and so good that my hubs and I were fighting over who could take the leftovers! That rarely happens in my house. I can't wait to make this again soon!

Smoky Mesquite Chicken Pasta
Serves 6
Cal 222, Fat 3.3g, Carbs 28.8g, Fiber 4g, Protein 19.8g

12 oz. boneless skinless chicken breasts
1/2 bottle Mesquite Marinade (I used Lawrys)
12 oz. pasta of your choice (I used Ronzoni Spirals)
1 cup skim milk
1 oz. reduced fat cream cheese
2 cloves garlic, minced
1/3 cup bacon pieces (I used bacon bits)
1/8 cup grated parmesan cheese
salt and pepper to taste

Place chicken in a Ziploc baggie and pour mesquite marinade over chicken. Place in fridge and marinate for at least one hour. Remove chicken and prepare to your liking. (I grilled mine) Once chicken is cooked, shred and set aside.

Boil pasta according to package directions and drain.  In a small saucepan, combine the cream cheese and milk. Whisk until combined. Then add in your garlic, salt, pepper, parmesan cheese, and crumbled bacon. Stir well and let simmer on low heat for about 5-6 minutes.  Pour the mixture over the pasta, add the chicken, and enjoy!

This recipe can also be found at this Party


  1. This looks fantastic! I love the combination of Mesquite, sour cream, bacon, parmesan cheese. Thank you for sharing on the BBQ Block Party. Hope you bring more fabulous recipes next week.

  2. Hope you are having a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Thanks so much for sharing at A Peek Into My Paradise TGIF Link Party! I can't wait to see what you link up next week! I hope to see you at the (Not SO) Wordless Wednesday Blog Hop!
    Have a terrific week!
    Hugs, Cathy


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