Mediterranean Pasta Recipe - Cooking Index
Mediterranean Pasta Recipe - Cooking Index
| 8 oz | 227g | Vermicelli or thin spaghetti |
| 2 | Boneless - skinless, chicken | |
| Breast halves - cut into 1/2- | ||
| By 1-1/2-inch strips | ||
| Salt | ||
| Ground pepper | ||
| 4 | Bacon slices - diced | |
| 1 | Pasta-style - (14-1/2-oz.) | |
| Chunky tomatoes | ||
| 1 | Tomato sauce - (15-oz.) | |
| 1/2 teaspoon | 2.5ml | Dried rosemary leaves |
| Crushed | ||
| 1 | Frozen artichoke - (9-oz.) | |
| 1 | -- thawed | |
| 1/2 cup | 118ml | 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.
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"
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