Recipe - Mediterranean Pasta (Womans Day Pasta Cookbo

8 ounce Vermicelli or thin spaghetti
2 Boneless, skinless, chicken
Breast halves, cut into 1/2
By 11/2inch strips
Salt
Ground pepper
4 Bacon slices, minced
1 cn (141/2oz.) pastastyle
Chunky tomatoes
1 cn (15oz.) tomato sauce
One half teaspoon Dried rosemary leaves,
Crushed
1 pack (9oz.) frozen artichoke
Hearts, thawed
One half cup Ripe pitted olives, cut or sliced up
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 mediumsized skillet over
mediumhigh 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 1One half minutes.

SOURCE: "Woman's Day Pasta Cookbook"