Mediterranean pasta (woman's day pasta cookbook) Recipe

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Mediterranean pasta (woman's day pasta cookbook)

Artist:	_	Yield:	4
Categories:	Artichoke, Bacon, Chicken, Mediterranean, Olives, Pastas & Noodles, Vegetables	Rating:	0
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Ingredients:

8	oz	Vermicelli or thin spaghetti
2		Boneless, skinless, chicken
		Breast halves, cut into ?
		By 1-?inch strips
		Salt
		Ground pepper
4		Bacon slices, diced
1	can	(14-?oz.) pasta-style
		Chunky tomatoes
1	can	(15-oz.) tomato sauce
1/2	tsp	Dried rosemary leaves
		Crushed
1	pack	(9-oz.) frozen artichoke
		Hearts, thawed
1/2	cup	Ripe pitted olives, sliced
		Lengthwise
		Crumbled feta cheese
		Optional
		Chopped parsley, optional

Procedures:

1	Cook pasta according to package directions; drain and keep warm.
2	Season chicken with salt and pepper to taste.
3	In medium-sized skillet over medium-high heat, cook bacon 5 minutes or until almost crisp; add chicken.
4	Cook chicken 5 minutes or until browned on all sides, stirring often; drain.
5	Stir in tomatoes, tomato sauce and rosemary; reduce heat to medium.
6	Cook, uncovered, 15 minutes, stirring occasionally.
7	Add artichoke hearts and olives; heat through.
8	Just before serving, spoon sauce over hot pasta.
9	Garnish with feta cheese and chopped parsley.
10	Per serving: about 419 cal, 35 g pro, 47 g car, 11g fat, 23% cal from fat, 71 mg chol, 940 mg sod.
11	Note: to prepare pasta ahead, cook, rinse well and drain.
12	Cover and refrigerate.
13	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-?minutes.