| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Breakfast, Chicken, Condiments, Pasta, Vegetables |
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 |
|
14-1/2-oz. pasta-style |
|
|
Chunky tomatoes |
| 1 |
|
15-oz. tomato sauce |
| 1/2 |
t |
Dried rosemary leaves |
|
|
Crushed |
| 1 |
|
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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