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Low fat Mediterranean Pasta

  • 1 boneless, skinless, chicken breast, halved and cut into 1/2 inch strips
  • salt and pepper
  • 4 slices bacon, diced
  • 1 can (14 1/2 ozs.) pasta-style chunky tomatoes
  • 1 can (15 ozs.) tomato sauce
  • 1/2 teaspoon dried rosemary
  • 1 pkg. (9 ozs.) frozen artichoke hearts, thawed
  • 1/2 cup ripe pitted olives, sliced lengthwise
  • 8 ozs.s vermicelli
  • crumbled low-fat feta cheese
  • fresh parsley

Season chicken with salt and pepper. In skillet, cook bacon until almost crisp; add chicken. Over medium-high heat , brown chicken on both sides; remove and place on paper toweling. Wipe out skillet. Return bacon and chicken to skillet. Stir in tomatoes, tomato sauce and rosemary. Cook, uncovered, 15 minutes, stirring occasionally. Add artichokes and olives; heat through. Meanwhile, prepare pasta according to pkg. directions until al dente; drain. To serve, spoon sauce over hot pasta. Garnish with crumbled feta cheese and chopped parsley. Makes 6 servings

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