Mediterranean Pasta

Baker's Square Copycat Recipe

1 (8 oz.) package pasta
3 slices bacon
1 pound boneless chicken breast half, cooked and diced
salt to taste
1 (14.5 oz.) can peeled and diced tomatoes with juice
1/4 teaspoon dried rosemary
1/3 cup crumbled feta cheese
2/3 cup pitted black olives
1 (6 oz.) can artichoke hearts, drained

Boil salted water . Add linguine until al dente, drain. Cook bacon in a medium heat until brown. Drain, crumble and set aside. Season chicken with salt. Stir chicken with bacon in a large skillet. 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.

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