Chicken breast chunks flavored with bacon, artichoke hearts and herbs in a tomato sauce all over a steaming bowl of linguine.
Ingredients
- linguine pasta: 1 pack (8 ounce pack)
- slices bacon: 3 piece
- boneless chicken breast half: 1 pound (diced)
- salt: (to taste)
- tomatoes with juice: 1 can (14.5 ounce can, peeled and diced)
- rosemary: 0.25 tsp (dried)
- crumbled feta cheese: 0.33333 cup
- pitted black olives: 0.66667 cup
- artichoke hearts: 1 can (6 ounce can, drained)
Metric Conversion
Stages of cooking
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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.
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Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
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Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.
