Title: Mediterranean Pasta
Categories: Pasta Poultry Entree Vegetable Condiment
Yield: 4 Servings

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"

previous

next