Mediterranean Pasta
- 1 (8 oz.) pkg. linguine pasta
- 3 slices bacon
- 1 lb. boneless chicken breast half, cooked and diced
- salt to taste
- 1 (14.5 oz.) can chopped tomatoes (with juice)
- 1/4 tsp. dried rosemary
- 1/3 c. crumbled Feta cheese
- 2/3 c. pitted black olives
- 1 (6 oz.) can artichoke hearts, drained
- Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary and simmer 20 minutes. Stir in rosemary, Feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnish with extra Feta if desired.
linguine pasta, bacon, chicken breast half, salt, tomatoes, rosemary, feta cheese, black olives
Taken from www.cookbooks.com/Recipe-Details.aspx?id=96020 (may not work)