Sundried Tomato Penne Pasta, Amatriciana Style
4 slices thick-sliced bacon, chopped
1 medium onion, chopped
4 chicken thighs without skin, chopped
1/2 cup Sundried Tomato and Almond Pesto, or more to taste
8 ounces penne pasta, cooked and drained, cooking water reserved
Cook bacon in a large skillet over medium high heat until almost crispy, then drain off excess fat. Return bacon to the skillet along with the chopped onion and cook until the onion is nearly soft. Add chicken and cook, stirring frequently, until chicken is cooked through and the bacon is crispy. Add pesto and cooked pasta to the skillet, stirring to combine while adding some of the pasta cooking water to create a creamy sauce. Simmer for 1 minute, then serve with grated Parmigiano Reggiano cheese for topping.