1. Cook the noodles according to package instructions.

2. In a skillet, cook the bacon bits until crispy and set aside.

3. In the same skillet, heat the canned chopped tomatoes and chopped thyme.

4. Add the baby spinach and cook until wilted.

5. Stir in the pesto and add the chicken stock. Mix well.

6. Drain the cooked noodles and add them to the spinach pesto mixture. Toss to combine.

7. Add half of the mozzarella and feta cheese to the skillet and let it melt.

8. Divide the noodle mixture onto plates and garnish with the remaining mozzarella, feta cheese, and bacon bits.