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Mediterranean Pasta (Woman's Day Pasta Cookbo

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      Title: MEDITERRANEAN PASTA (WOMAN'S DAY PASTA COOKBO
 Categories: Pasta, Chicken, Breakfast, Vegetables, Condiments
      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"
 
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