| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Pasta, Chicken, Breakfast, Vegetables, Condiments | 4 | Servings | |
INGREDIENTS
| 8 | oz | Vermicelli or thin spaghetti |
| 2 | Boneless, skinless, chicken | |
| Breast halves, cut into 1/2- | ||
| By 1-1/2-inch strips | ||
| Salt | ||
| Ground pepper | ||
| 4 | Bacon slices, diced | |
| 1 | cn | (14-1/2-oz.) pasta-style |
| Chunky tomatoes | ||
| 1 | cn | (15-oz.) tomato sauce |
| 1/2 | ts | Dried rosemary leaves, |
| Crushed | ||
| 1 | pk | (9-oz.) frozen artichoke |
| Hearts, thawed | ||
| 1/2 | c | Ripe pitted olives, sliced |
| Lengthwise | ||
| Crumbled feta cheese, | ||
| Optional | ||
| Chopped parsley, optional |
INSTRUCTIONS
Cook pasta according to package directions; drain and keep warm. Season chicken with salt and pepper to taste. In medium-sized skillet over medium-high heat, cook bacon 5 minutes or until almost crisp; add chicken. Cook chicken 5 minutes or until browned on all sides, stirring often; drain. Stir in tomatoes, tomato sauce and rosemary; reduce heat to medium. Cook, uncovered, 15 minutes, stirring occasionally. Add artichoke hearts and olives; heat through. Just before serving, spoon sauce over hot pasta. Garnish with feta cheese and chopped parsley. PER SERVING: About 419 cal, 35 g pro, 47 g car, 11g fat, 23% cal from fat, 71 mg chol, 940 mg sod. NOTE: To prepare pasta ahead, cook, rinse well and drain. Cover and refrigerate. To reheat before serving, dip pasta into boiling water for no longer than 1 minute or sprinkle with water and heat in microwave on High for about 1-1/2 minutes. SOURCE: "Woman's Day Pasta Cookbook"
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