"Chicken breast chunks flavored with bacon, artichoke hearts and herbs in a tomato sauce all over a steaming bowl of linguine." — sal
Watch video tips and tricks
1 (8 ounce) package
boneless chicken breast half, cooked and diced
salt to taste
1 (14.5 ounce) can
peeled and diced tomatoes with juice
crumbled feta cheese
pitted black olives
1 (6 ounce) can
artichoke hearts, drained
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!
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.
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.
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!
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 240
Learn how to make a creamy four-cheese pasta sauce in less than 10 minutes.
See how to make Greek-style pasta with chicken and artichokes.
Chicken thighs combine with classic flavors of the Mediterranean.