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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
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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