1 tablespoon oil
500g Cooked Chicken Meat (roughly chopped)
1 onion, finely chopped
1 clove garlic, crushed
50 g bacon, thinly sliced
¾ cup chicken stock
185 ml can evaporated milk
125g Light cream cheese
1/2cup semi sundried tomatoes
2 teaspoons chopped thyme
Salt and pepper, to taste
250g penne, cooked, drained, kept warm
Add the onions, garlic and bacon to the pan and sauté for 2-3 minutes until the onions have softened.
Stir in the stock, milk and cream cheese, until combined. Return the chicken to the pan with the tomatoes and thyme. Allow to simmer for a further 5-8 minutes until the sauce has slightly thickened and chicken is heated through. Season to taste.
Divide the cooked pasta between the serving bowls and spoon over the sauce. Serve immediately.