Great. Not nearly as complicated as the recipe might suggest. Pre-cubed the chicken and let it sit for half an hour with olive oil, salt, garlic powder, pepper, crushed red pepper flakes, and Italian herb mix - all to taste. Started by sauteing the onion and bacon together. Did not remove the onion and bacon, I just added the chicken to it. After the chicken had started to cook and separate into cubes I added just enough chicken stock and about a teaspoon of tomato paste - to get all the tasty stuff off the bottom of the pan. Once chicken was cooked I removed it to my serving platter. I used the same frying pan, it had tasty bits stuck to the bottom again, and added the sun-dried tomato and pesto mix and spinach according to instruction. I then added that to the chicken/bacon mixture. Last I added about a 1/4 cup of a chianti and chicken stock mix to the pan to get the good stuff up, then poured that over the chicken as well. I followed the rest of the directions, for the sauce, as the recipe says. Took three pans, not six as the recipe implies. Husband says he likes it, had seconds :-) Enjoy.
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Great. Not nearly as complicated as the recipe might suggest. Pre-cubed the chicken and let...