Trim and slice scallion into pieces, about ½ inch each. Trim ends from summer squash. Quarter lengthwise, then slice across into quarter-moons, about ½ inch thick. Mince garlic. Place sun-dried tomatoes in a small bowl and cover with about ¼ cup water (½ cup for 4 servings). Let soak at least 5 minutes, then roughly chop tomatoes (reserve soaking liquid). De-stem parsley and finely chop leaves. Roughly chop sliced almonds.

Open package of chopped chicken breast and drain off any excess liquid. Heat 1½ tablespoons cooking oil in a large pot over medium-high heat. Add chicken to hot pot. Season with 1 teaspoon Tuscan heat spice (2 teaspoons for 4 servings), salt, and pepper. Cook 3-4 minutes, or until chicken is lightly browned, stirring occasionally. Transfer chicken to a plate (reserve the pot).

Heat 1½ tablespoons cooking oil in the same pot over medium-high heat. Add scallion and summer squash to hot pot. Season with ¼ teaspoon salt (½ teaspoon for 4 servings) and a pinch of pepper. Cook 2-3 minutes, or until squash is browned, stirring occasionally. Add garlic. Cook 1-2 minutes, or until fragrant, stirring frequently.

Return chicken to pot with veggies. Add sun-dried tomatoes (with reserved soaking liquid), tomato cream sauce, and about ⅛ cup water (1 cup for 4 servings). Bring to a boil, then reduce heat to medium-low. Simmer 4-5 minutes, or until broth has reduced by half and chicken is fully cooked.

Heat a large dry sauté pan over medium-high heat. Add bacon to hot pan. Cook 6-10 minutes, or until crispy and fat renders, flipping occasionally. Turn off heat; transfer bacon to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop.

Add sour cream, about half the Parmesan cheese, and 1 tablespoon butter (2 tablespoons for 4 servings) to pot with soup. Stir until melted and combined. Season with salt and pepper to taste.

Divide Tuscan chicken soup between bowls. Garnish with parsley, almonds, bacon, remaining Parmesan, and chili flakes to taste (or omit). Enjoy!