Mediterranean Pasta Recipe

Step 1

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"

Things You'll Need

  • 8oz 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
  • 1cn (14-1/2-oz.) pasta-style
  • Chunky tomatoes
  • 1cn (15-oz.) tomato sauce
  • 1/2ts Dried rosemary leaves,
  • Crushed
  • 1pk (9-oz.) frozen artichoke
  • Hearts, thawed
  • 1/2c Ripe pitted olives, sliced
  • Lengthwise
  • Crumbled feta cheese,
  • Optional
  • Chopped parsley, optional

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