chicken thighs or chicken tenders (see note)
avocado oil (if needed)
Sundried tomato (packed in oil), drained and chopped roughly
cashew cream (see note)
In a large saute pan over medium heat cook bacon until crisp, remove, drain oil except for 1 tablespoon.
Add chicken, in batches if necessary, and cook on each side until lightly browned and cooked through, about 3 minutes per side minutes. Remove from pan.
Add 2 teaspoons oil if the pan is dry. Add onion and garlic, and lower heat to medium low and cook until beginning to soften, about 5 minutes.
Add in chicken stock and sundried tomato and scrape up any browned bits from the bottom of the pan and bring up to a boil.
Stir in cashew cream until smooth.
Add spinach, bacon and return chicken to pan and continue to cook until the sauce spinach has wilted and everything is combined. If your sauce is too thick, add a bit more chicken stock to thin it out.
Serve immediately with cauli rice, pasta or zoodles.