Mediterranean Pasta

Name: Mediterranean Pasta
Yield: 4
Cuisine: Fusion
Ingredients: vermicelli pasta; chicken breast halves, boneless, skinless; salt and black pepper; bacon; tomatoes, canned; tomato sauce; rosemary leaves; artichoke hearts; olives; feta cheese; parsley leaves

Submitted by MichelleS

So good.

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

OUNCES VERMICELLI PASTA
or thin spaghetti

EACH CHICKEN BREAST HALVES, BONELESS, SKINLESS
cut into 1/2 x 11/2inch strips

X SALT AND BLACK PEPPER
freshly ground, to taste *

SLICES BACON
diced

OUNCE TOMATOES, CANNED
pasta-style chunky

OUNCES TOMATO SAUCE

TEASPOON ROSEMARY LEAVES
crushed

OUNCES ARTICHOKE HEARTS
frozen, thawed

CUP OLIVES
ripe pitted, sliced lengthwise *

X FETA CHEESE
crumbled, optional *

X PARSLEY LEAVES
chopped, optional *

Directions

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.

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 1½ minutes.