Place the oil and diced onions in a medium to large saucepan and cook over a low heat, with the lid on for 3 minutes, to soften the onions. Stir occasionally
Turn the heat up and add the lardons/diced bacon. Fry for 2 minutes, stirring regularly, until the lardons and onions are lightly browned.
Turn the heat back down and add the garlic. Fry for 1 minute, stirring occasionally.
Add the chicken, tomatoes, stock and herbs, plus salt and pepper to taste. Bring to the boil, then turn down low and simmer for 20 minutes, without a lid, until the chicken is tender, and the sauce reduced.
Remove the chicken onto a place and quickly shred with two forks. Return the chicken to the sauce and simmer for another couple of minutes.
Serve with your choice of pasta shape and sprinkled with parmesan (or cheddar if you prefer).
Suitable for freezing.Nutrition information is approximate and meant as a guideline only.