Chicken & Sun-dried Tomato Pasta

8 oz. package pappardelle pasta (can use fettuccine)
2 sliced bacon, diced
1/3 cup sun-dried tomatoes (oil packed), minced
3 cups sliced cooked chicken*
1 tbsp fresh minced garlic
1/2 tsp red pepper flakes
1/2 cup dry white wine
1 cup chicken stock
1/2 cup cream or half & half
salt and pepper

Boil pasta in stock pot of salted water according to package directions. Once cooked, drain and set aside.
Cook bacon and tomatoes in large skillet over medium high heat until bacon is crispy, 6-8 minutes (make sure to stir constantly to prevent scorching). Add chicken, garlic and pepper flakes; continue cooking until garlic begins to brown,1-2 minutes.
Deglaze pan with wine, scraping up any brown bits from bottom of skillet. Stir in stock, cream and cooked pasta. Stir to combine and cook until sauce thickens, about 3 minutes. Season with salt and fresh cracked pepper to taste.

* This dish is a great way to use up that left over simple grilled chicken, oven roasted chicken or store bough rotisserie chicken sitting in the fridge :)