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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|Serving Size: 1 Serving (601g)|
|Recipe Makes: 4|
|Calories from Fat: 224 (29%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 249.3mg||77 %|
|Sodium 1246.3mg||43 %|
|Potassium 1412.2mg||37 %|
|Total Carbohydrate 59.9g||18 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 52.1g|
|Protein 77.4g||111 %|
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Calories per serving: 781
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