Garlic Chicken Farfalle

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INGREDIENTS :
- 16 oz Farfalle pasta
- 1 1/2 cups heavy whipping cream
- 3 to 4 chicken breasts
- 2 to 3 garlic cloves, minced
- 1 tsp pepper
- 1/2 cup butter
- 1 lb bacon, cooked and crumbled
- 3/4 cup shredded parmesan cheese
- 1 cup Soy Vay very very teriyaki
- 1/8 cup pineapple juice (or juice from one can pineapple)
- 1/2 sweet onion, diced
- 8 oz sliced mushroom
- 1/4 cup frozen peas
- parsley, for garnish

DIRECTIONS :
1. Cook chicken in teriyaki sauce and pineapple juice in crockpot on low for 6 hours.
2. Shred or cut chicken and set aside.
3. About half hour before serving, boil pasta.
4. At the same time of starting pasta, in a saucepan, melt butter and cook onion on medium low for 20 minutes. Add mushrooms and cook for an additional 5 minutes.
5. Turn heat to low. Add whipping cream, garlic, pepper, parmesan cheese, peas, and crumbled bacon. Whisk for 4 minutes.
6. In a large bowl, pour sauce over cooked, drained pasta. Add chicken and stir through. Garnish with additional shredded parmesan cheese and chopped parsley.

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