600g chicken thigh fillets, trimmed, cut into 3cm pieces
1 onion, halved, thinly sliced
6 shortcut bacon rashers (185g), chopped
200g punnet sliced mushrooms
1 teaspoon dried thyme
500g jar roasted garlic, chunky tomato and onion pasta sauce
420g can condensed tomato soup
½ cup finely chopped fresh parsley
Garlic bread, to serve
Add pasta to a large saucepan of boiling, salted water. Boil until tender. Drain. Return to pan. Cover to keep warm.
Meanwhile, heat an oiled, large, deep non-stick frying pan over a high heat. Add chicken. Cook, stirring occasionally for 5 minutes, or until browned. Remove.
Add onion and bacon to same hot pan. Cook, stirring occasionally for about 3 minutes, or until bacon is golden and crisp. Stir in mushrooms and thyme. Cook, stirring for about 2 minutes, or until mushrooms are soft.
Return chicken to pan with sauce, soup and ½ cup water. Bring to boil. Gently boil, stirring occasionally, for about 15 minutes, or until chicken is cooked. Remove from heat. Stir in pasta and parsley.
Serve with garlic bread.