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Mediterranean Pasta

SUBMITTED BY: sal      PHOTO BY: JenInCalifornia

"Chicken breast chunks flavored with bacon, artichoke hearts and herbs in a tomato sauce all over a steaming bowl of linguine."
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

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
  • 1/4 teaspoon dried rosemary
  • 1/3 cup crumbled feta cheese
  • 2/3 cup pitted black olives
  • 1 (6 ounce) can artichoke hearts, drained

DIRECTIONS

  1. 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.
  2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  3. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2004 by SHIMMERCHK
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!

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2007 by Chesapeake Baybe
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.

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 12, 2005 by MOONNOODLE
Yum! This was so simple and quick yet had tons of flavor. Basically followed all directions except took the advice of putting in bacon last - glad I did so it didn't get overlooked. Wasn't even sure about the bacon in with all the other ingredients but it worked. I even threw in a dash of balsamic but only because I think everything needs a dash of balsamic! Oh - and put the feta over the top at the end instead of put it in the sauce - liked it better that way. Very tasty - picky husband liked it after he picked out the olives! Great recipe - it's going in the rotation!

4 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 645

  • Total Fat: 29.2g
  • Cholesterol: 110mg
  • Sodium: 890mg
  • Total Carbs: 50.7g
  •     Dietary Fiber: 5g
  • Protein: 44.7g

VIEW DETAILED NUTRITION

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