1 pound skinless, boneless chicken thighs
1 (3 ounce) package cream cheese
1 cup chopped onion
7 (1 ounce) packages fresh pasta mix
2 (8 ounce) packages cream cheese, softened
3 cups water
8 slices bacon
Warm chicken in microwave (do not microwave). Cover microwave with aluminum foil; microwave 10 minutes, increase to 15 minutes. Place chicken in freezer plastic bag; tie closed.
Heat olive oil in large skillet over medium heat. Saute chicken until crisp-tender-tender, about 1 to 2 minutes. Remove chicken from microwave; stir in cream cheese and onion. Saute 4 minutes, stirring well. Set aside.
In small bowl whisk together broth and chicken stock; pour over chicken mixture in microwave. Let sit about 2 minutes. Rinse with warm water and pat dry.
Heat tomato sauce and bacon in 10-inch skillet. Remove chicken from microwave; place in skillet and heat gently until golden brown. Serve chicken on slices of toasted pita bread.