---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta, Chicken, Breakfast, Vegetables, Condiments
       Yield: 4 servings
       8 oz Vermicelli or thin spaghetti
       2    Boneless, skinless, chicken
            Breast halves, cut into 1/2-
            By 1-1/2-inch strips
            Ground pepper
       4    Bacon slices, diced
       1 cn (14-1/2-oz.) pasta-style
            Chunky tomatoes
       1 cn (15-oz.) tomato sauce
     1/2 ts Dried rosemary leaves,
       1 pk (9-oz.) frozen artichoke
            Hearts, thawed
     1/2 c  Ripe pitted olives, sliced
            Crumbled feta cheese,
            Chopped parsley, optional
   Cook pasta according to package directions; drain and keep warm.  Season
   chicken with salt and pepper to taste.  In medium-sized skillet over
   medium-high heat, cook bacon 5 minutes or until almost crisp; add chicken.
   Cook chicken 5 minutes or until browned on all sides, stirring often;
   drain.  Stir in tomatoes, tomato sauce and rosemary; reduce heat to medium.
   Cook, uncovered, 15 minutes, stirring occasionally.  Add artichoke hearts
   and olives; heat through.  Just before serving, spoon sauce over hot pasta.
   Garnish with feta cheese and chopped parsley.
   PER SERVING: About 419 cal, 35 g pro, 47 g car, 11g fat, 23% cal from fat,
   71 mg chol, 940 mg sod.
   NOTE: To prepare pasta ahead, cook, rinse well and drain.  Cover and
   refrigerate.  To reheat before serving, dip pasta into boiling water for no
   longer than 1 minute or sprinkle with water and heat in microwave on High
   for about 1-1/2 minutes.
   SOURCE: “Woman’s Day Pasta Cookbook”