▢1/2 small white onion, minced

▢1/4 cup sun-dried tomatoes

▢1/4 cup olive oil

▢3 cloves garlic, minced

▢1 tsp. Italian seasoning

▢salt and pepper, to taste

▢8 oz. full-fat cream cheese

▢2 cups fresh baby spinach, gently torn

▢8 oz. pasta of choice, cooked

▢basil (optional garnish)

▢3.5 ounces pancetta

▢1 tbsp unsalted butter

▢2 garlic cloves - minced

▢1 small onion - finely chopped

▢4.5 ounces sun-dried tomatoes - drained, oil reserved

▢7 ounces cherry tomatoes - cut in half

▢¼ cup dry white wine

▢½ cup cooking cream

▢3.5 ounces tomato paste

▢⅔ cup chicken broth

▢1 tsp dried oregano

▢1 tsp sweet paprika

▢salt - to taste

▢black pepper - to taste

▢3.5 ounces crumbled feta

▢3 tbsp chopped parsley

▢red pepper flakes - for serving

Cook ChickenDrain all but 2 tablespoons bacon fat . Return skillet to medium heat. Season chicken with salt and pepper and cook, turning occasionally, until golden brown and no longer pink, 5 to 7 minutes per side. Transfer to another plate.

Cook SauceIn same skillet over medium heat, melt butter . Cook garlic , stirring, until fragrant, about 1 minute. Stir in tomato paste and Italian seasoning until well combined. Add cherry tomatoes and cook, stirring occasionally, until tomatoes just start to wilt, about 1 minute. Increase heat to medium-high, pour in wine , and cook, stirring occasionally, until almost reduced by half, about 3 minutes.

Simmer IngredientsStir in sun-dried tomatoes , cream , and broth and bring to a simmer. Reduce heat to medium-low and return chicken and any accumulated juices to skillet. Crumble feta into skillet, then add olives ; season with salt and pepper . Cook, tossing occasionally, until chicken is cooked through, 5 to 7 minutes more.

Add ParsleyTop with parsley . Using your hands, crumble bacon over.