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 
           Salt 
           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, 
           Crushed 
      1 pk (9-oz.) frozen artichoke 
           Hearts, thawed 
    1/2 c  Ripe pitted olives, sliced 
           Lengthwise 
           Crumbled feta cheese, 
           Optional 
           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"