Cut skinless, boneless chicken thighs into bite-sized pieces, coat in seasoned flour and brown quickly in olive oil. Drain and set aside.
Cut thin slices of pancetta into 1 inch pieces and fry until crisp. Drain and set aside. In the same pan, fry a chopped red onion and some
crushed garlic until translucent, return the chicken and pancetta to the pan, mix together and add a small glass of white wine and chicken stock.
Simmer until the sauce thickens. Add halved cherry tomatoes and grated fresh parmesan. Meanwhile, cook some pasta (we used shells, conchiglie),
drain and add to the chicken, reserving some of the cooking liquid. Stir everything together, adding some cooking liquid if it seems a little dry.
Served garnished with basil.