Oct 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.
—TruthKid
