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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: MEDITERRANEAN PASTA (WOMAN'S DAY PASTA COOKBOOK)

  3. Categories: Pasta, Chicken, Breakfast, Vegetables, Condiments

  4. Yield: 4 servings

  5. 8 oz Vermicelli or thin spaghetti

  6. 2 Boneless, skinless, chicken

  7. Breast halves, cut into 1/2-

  8. By 1-1/2-inch strips

  9. Salt

  10. Ground pepper

  11. 4 Bacon slices, diced

  12. 1 cn (14-1/2-oz.) pasta-style

  13. Chunky tomatoes

  14. 1 cn (15-oz.) tomato sauce

  15. 1/2 ts Dried rosemary leaves,

  16. Crushed 1 pk (9-oz.) frozen artichoke

  17. Hearts, thawed

  18. 1/2 c Ripe pitted olives, sliced

  19. Lengthwise Crumbled feta cheese,

  20. Optional Chopped parsley, optional

  21. Cook pasta according to package directions; drain and keep warm. Season

  22. chicken with salt and pepper to taste. In medium-sized skillet over

  23. medium-high heat, cook bacon 5 minutes or until almost crisp; add chicken.

  24. Cook chicken 5 minutes or until browned on all sides, stirring often;

  25. drain. Stir in tomatoes, tomato sauce and rosemary; reduce heat to medium.

  26. Cook, uncovered, 15 minutes, stirring occasionally. Add artichoke hearts

  27. and olives; heat through. Just before serving, spoon sauce over hot pasta.

  28. Garnish with feta cheese and chopped parsley.

  29. 419 cal,

  30. 35 g pro,

  31. 47 g car,

  32. 11g fat, 23% cal from fat,

  33. 71 mg chol,

  34. 940 mg sod.

  35. NOTE: To prepare pasta ahead, cook, rinse well and drain. Cover and refrigerate. To reheat before serving, dip pasta into boiling water for no

  36. longer than 1 minute or sprinkle with water and heat in microwave on High

  37. for about 1-1/2 minutes.

  38. SOURCE: "Woman's Day Pasta Cookbook" --

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