| 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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