- -- Recipe via Meal-Master (tm) v8.02
Title: MEDITERRANEAN PASTA (WOMAN'S DAY PASTA COOKBOOK)
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
4 Bacon slices, diced
1 cn (14-1/2-oz.) pasta-style
1 cn (15-oz.) tomato sauce
1/2 ts Dried rosemary leaves,
Crushed 1 pk (9-oz.) frozen artichoke
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.
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" --