Mediterranean pasta (woman's day pasta cookbo

Yield: 4 Servings

Ingredients:

8 oz Vermicelli or thin spaghetti
2 Boneless

Instructions:

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"