Feb 16, 2012

Mediterranean Pasta

The refreshing use of rosemary makes this dish stand out from all the tomato and oregano dishes.

Serves: 4 

8 oz. linguine
3 slices bacon, cut into 1 inch pieces
1 pound boneless chicken breast
1 14-oz can chopped tomatoes, with juice
½ tsp. salt
¼ tsp. rosemary
1 small can (2.25 oz) black olive slices
1 6-oz can artichoke hearts, drained
1/3 cup crumbled feta cheese

Brown bacon in large fry pan or electric fry pan.  Remove bacon from pan.  Drain off grease leaving a little to brown chicken in.  Cut chicken into small (1 ½ inch) pieces, brown in bacon grease.  Add canned tomatoes, bacon, salt and rosemary.  Simmer for 20 minutes.  Cook linguine according to package directions.  When linguine is done drain off water.  Add olives, artichoke hearts to tomato and chicken mixture. Toss cooked linguine with tomato and chicken sauce. Sprinkle with feta cheese just before serving.    

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The Wyler Family 3/18/2012  

this looks delicious! can't wait to try it!

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