Author Adapted by Pam - For the Love of Cooking / Original by Cooking Light
Equipment
Large skillet
Ingredients
4slices of bacon, cooked & chopped
2tsp olive oil, divided
5chicken thighs, boneless & skinless, trimmed of fat
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Dried basil, to taste
½yellow onion, diced
3largecloves of garlic, minced
1(15 oz)can of tomatoes, drained
1(15 oz) can of white beans, drained & rinsed
2cupsbaby spinach
Instructions
Cook the bacon in a large skillet over medium heat. Once the bacon is cooked, drain it on a paper towel then chop it up.
Remove all but 1 tsp of bacon grease from the skillet. Add 1 tsp olive oil to the bacon grease in the skillet over medium-high heat.
Season the chicken with sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste on both sides.
Once the skillet is HOT, add the seasoned chicken thighs and cook for 5-6 minutes on each side, or until cooked through.
Remove the chicken from the skillet, cover it with a tin foil tent, and set it aside.
Add the remaining teaspoon of olive oil to the skillet over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until tender. Add the minced garlic, and cook stirring continuously for 1 minute.
Add the drained diced tomatoes and white beans. Stir and cook for 4-5 minutes.
Add the spinach and bacon crumbles, season with sea salt, freshly cracked pepper, and dried basil, to taste. Pour the juices from the chicken into the pan and mix well.
Ladle the beans and spinach onto a serving dish then top with chicken. Serve immediately. Enjoy.