Mediterranean Pasta (Womans Day Pasta Cookbo
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|4 slicesBacon; diced|
|1 14.5-oz cnpasta-style chunky tomatoes, canned|
|1 9-oz pkfrozen artichoke hearts; thawed|
|feta cheese; Crumbled, optional|
|Breast halves; cut into 1/2 by 1-1/2-inch strips|
|2 Boneless, skinless, chicken|
|1/2 tsDried rosemary leaves; Crushed|
|8 ozVermicelli; spaghettini|
|parsley; Chopped, optional|
|1 15-oz cntomato sauce, canned|
|1/2 cpitted olives; Ripe, sliced lengthwise|
Mediterranean Pasta (Womans Day Pasta Cookbo Preparation
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: "Womans Day Pasta Cookbook"
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