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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 tsp. dried rosemary
1 pkg. (9 ozs.) frozen artichoke hearts, thawed
1/2 cup ripe pitted olives, sliced lengthwise
8 ozs. 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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