Over a hot dish of linguine, there are chunks of chicken breast seasoned with bacon, artichoke hearts, and herbs in a tomato sauce.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package linguine pasta
- 3 slices bacon
- 1 pound boneless chicken breast half, cooked and diced
- salt to taste
- 1 (14.5 ounce) can peeled and diced tomatoes with juice
- ¼ teaspoon dried rosemary
- ⅓ cup crumbled feta cheese
- ⅔ cup pitted black olives
- 1 (6 ounce) can artichoke hearts, drained
Instructions
- 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.
- 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
| Calories | 625 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 5 g |
| Protein | 45 g |
| Saturated Fat | 8 g |
| Sodium | 911 mg |
| Sugars | 5 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Wouldn’t even eat it. Waste of my money and had no flavour – I purchased premium ingredients. Having a peanut butter sandwich instead!!!
This was great! I used fresh tomatoes, so I simmered them down for a while. Also, used kalamata olives & added capers.
AWESOME
I made lots of substitutions as needed, but my husband loved it! Really nice change for us as we have tended to get stuck with the usuals lately.
Delicious
Delicious. Have made several times and if you like olives I would sub the Kalamata olives for the black. Followed the recipe as is until the end. The most recent time followed directions (minus the lime since I didn’t have any and replaced with chicken broth)- then added a bit of marjoram and oregano, a clove of garlic as I like a little more seasoning. Great recipe, thanks for sharing!!
this is awesome thank you
This was really bland and overall not good at all. A example of why I am skeptical sometimes of the authenticity of good reviews.
Perfect blend of flavors!
I’ve made this several times. I double the sauce and use kalamata olives instead if black olives. My husband and friends love this recipe.
This is an easy, tasty dish if you have one of those rotisserie chickens and you need something different. Its in our rotation of dishes.
When I made it, i added: – 1 clove of garlic – Used halfed kalamata olives, instead of black olives – used the bacon grease to cook the garlic and the chicken before adding the rest of the ingredients – Added the tomatoes, feta, bacon pieces, kalamata olives, together with basil, a dash of cayenne, and just a little chili sauce. But thats just me.
Delicious! Used angel hair instead of linguine simply bc it’s our favorite. Hubby and children loved the flavors combined with the chicken and pasta.
I’ve been making this recipe as written for years and think it’s fantastic. I’ve also made substitutions/tweaks on my own, mainly due to what I had or didn’t have on hand or wanted to use up (sub a can of italian seasoned tomatoes/fresh tomatoes/marinated artichoke hearts/canned sliced black olives/more feta b/c I want to use it up/add white wine if I’m feeling sassy, etc etc). What I’ve learned is that there’s really no way to mess this up – it’s great every time. The rosemary is key, though. And the feta, of course. Don’t skip/sub them (IMHO). By now the only “permanent” tweak I make is to add extra bacon (b/c my family really likes bacon). I’ve got no problem with the canned ingredients, and in fact prefer them when I’m in a rush because it makes this a super-easy, fast dish. I microwave the bacon while I cook the chicken and start to boil the water; then everything is usually ready to serve by the time the pasta is cooked. BTW, it’s worth noting that I accommodate a low-carb diet in my household. This “pasta” dish is a favorite b/c I don’t have to toss this with pasta to serve. My low-carbers can plate a very small amount of pasta and then load the rest of their plates with protein and veggie deliciousness. Sometimes the pasta is skipped altogether (it’s that good). My thanks for sharing this recipe is long overdue, and as sincere as the first time I tried it! 🙂
This was so delicious, I think next time I would try Kalamata olives instead of ripe olives just to kick it up a notch
Great recipe, right on it. Wife and I trying to eat some what healthy and this recipe has everything you’ll need for a very delicious and satisfying meal I dont like to change things on the lists on the recipes posted but this time , just like other people, I added onions and turkey bacon and Asparagus Thanks for posting this great recipe
Great flavors. This one is a winner. I’m a tarragon freak so I threw a little into the mix. My wife loved it too and she’s a fussy eater.
Very tasty, with a few changes.
Yummy! Made it with imitation crab instead of chicken and used kalamata olives instead of black. So good!
This was delicious! I used Kalamata olives. There was no bacon flavor, though I used 3 center cut slices. If you want bacon flavor, you might use 4 or 5 slices. It was good anyway, though.
Loved the idea of this recipe and made it on a whim so I didn’t have all of the ingredients. I ended up using feta, Kalamata olives, pickled artichokes, and zucchini sautéed in the bacon fat and pickle juice. My kids looked at it and went yuck! but there were no leftovers in the end. Yum.