Chicken breast chunks flavored with bacon, artichoke hearts and herbs in a tomato sauce all over a steaming bowl of linguine.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

  • 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.

Nutrition Facts

625 calories; 26.6 g total fat; 111 mg cholesterol; 911 mg sodium. 50.8 g carbohydrates; 45.3 g protein; Full Nutrition

Reviews (162)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/27/2007
Exceptional! Make it healthier. Use whole wheat pasta skip the bacon pan saute the chicken in olive oil used reduced or low-fat feta add extra tomatoes throw in some mushrooms squeeze in some fresh lemon juice and... voilá -- you have a powerhouse of a meal. Eat up both your health and belly will rejoice. Read More
(86)

Most helpful critical review

Rating: 3 stars
04/09/2012
I was really excited for this recipe... I love olives artichokes feta etc... I used canned stuff and it didn't turn out so great. I was super disappointed. Maybe it was an ingredient quality issue? I am not sure but it was too many ingredients to try again. Read More
(11)
224 Ratings
  • 5 star values: 149
  • 4 star values: 52
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
06/27/2007
Exceptional! Make it healthier. Use whole wheat pasta skip the bacon pan saute the chicken in olive oil used reduced or low-fat feta add extra tomatoes throw in some mushrooms squeeze in some fresh lemon juice and... voilá -- you have a powerhouse of a meal. Eat up both your health and belly will rejoice. Read More
(86)
Rating: 5 stars
06/27/2007
Exceptional! Make it healthier. Use whole wheat pasta skip the bacon pan saute the chicken in olive oil used reduced or low-fat feta add extra tomatoes throw in some mushrooms squeeze in some fresh lemon juice and... voilá -- you have a powerhouse of a meal. Eat up both your health and belly will rejoice. Read More
(86)
Rating: 5 stars
02/12/2004
Delicious! If you do not like greek/mediterranean flavors (i.e tangy cheese and salty olives) this recipe is obviously not the choice for you. However if you are like me and LOVE those flavors this recipe is a huge winner! My husband said it was just ok but he prefers a richer type sauce with his pasta. The rest of the family loved this dish and I think the flavor combinations are perfect. Not too tangy not too salty. I changed a few things only slightly. I used chopped kalamata olives and mixed it into the dish just before serving. I used 5 pieces of bacon and cooked them crisp and added them at the very end right before I added the olives. I sprinkled the chicken with Montreal Chicken seasoning then browned it in olive oil and not the bacon grease. I added about 1/4 cup of fresh grated parmesan and a sprinkling of fresh chopped Italian parsley just before serving. After I drained the noodles I tossed them with the sauce right in the sautee pan so the noodles really absorbed the flavor. A in my book thanks for sharing! Read More
(73)
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Rating: 5 stars
10/15/2010
Great blend of flavors but the instructions don't seem too well thought out. Here's what I did: 1. Marinate chicken for an hour 2. Heat a large pot of water 3. In a large saucepan add chicken tomato and rosemary and simmer 20 minutes stirring occasionally (I also doubled the rosemary and added marjoram paprika and two cloves of crushed garlic) 4. After chicken has cooked for 10 minutes turn up heat on large pot to bring water to a boil and add pasta 5. When chicken has cooked for 15 minutes cook bacon (I used 4 slices and it didn't seem to be enough) and drain and crumble. 6. Set chicken on low and drain your pasta. 7. Add artichokes olives and bacon. Stir well and cook for about a minute. 8. Either plate the pasta and serve chicken on top or toss everything together and sprinkle feta on top. My reasoning behind doing it this way is the bacon wouldn't stay crispy if simmered for 20 minutes after cooking and the crunchiness adds a nice contrast in texture and the same idea goes behind not cooking the feta the coldness of it coming straight from the fridge contrasts the fact that the meal will be warm. I added some fresh grated Parmesan at the end because I think pasta and Parm are synonymous. Read More
(33)
Rating: 5 stars
06/19/2008
This was awesome!!! I definitely love the tangy side of it! All I did was add more chicken and while cooking the chicken I threw in about 1/4 tsp of dill weed. Perfect! I WILL be making this again! Read More
(27)
Rating: 5 stars
10/28/2008
YUM! This was excellent. I used fresh tomatoes instead of the canned used a 14 oz can of artichokes rather than the 6 oz suggested and left out the olives because I didn't have any on hand. I also used 'bacon style' ham which was awesome because it s so low in fat and calories but still has a lot of flavour. I made this recipe late Monday night ate half of it before bed and finished it by Tuesday afternoon. Ridiculously easy healthy and delicious! MMMM thank you Sara! Read More
(25)
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Rating: 5 stars
03/25/2006
This recipe is to die for! It is now one of my favorites to have. The only thing that I changed in the recipe is that I used marinated artichoke hearts instead of canned artichoke hearts. Soo YUMMY! Read More
(17)
Rating: 5 stars
03/10/2011
I don't normally leave reviews but I had to for this one. This was great!!! I had to make a few changed but this will be a regular part of my cooking line up. I used canned diced tomates that had onion and green pepper. I also didn't have rosemary so I used oregano. I don't eat pork so I used beef bacon. The bacon wasn't really needed though. I also added a little jar spagehtti sauce because it needed a little more liquid. I also added a tiny bit of sugar. This was great though. I was surprised how much I liked it. Next time I'm going to use kalamata olives. Read More
(14)
Rating: 4 stars
09/01/2010
The whole family enjoys this dish. We have made it several times and none of it has gone to waste. We mixed it up a bit by adding a white wine lemon butter sauce to it but the original is good too. Read More
(13)
Rating: 4 stars
08/08/2011
Very good! I used fresh tomatoes instead of canned added a little white wine used fresh rosemary & turkey bacon and switched the linguine for whole wheat spaghetti. All minor changes just to accomodate what I had on hand. Really tasty. Thanks:) Read More
(11)
Rating: 3 stars
04/09/2012
I was really excited for this recipe... I love olives artichokes feta etc... I used canned stuff and it didn't turn out so great. I was super disappointed. Maybe it was an ingredient quality issue? I am not sure but it was too many ingredients to try again. Read More
(11)