Chicken and Artichoke Pasta

    Chicken and Artichoke Pasta

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    This is a Mediterranean style chicken pasta flavoured with bacon, artichoke hearts and herbs in a tomato sauce all over a steaming bowl of linguine.

    Serves: 4 

    • 250g linguine
    • 3 slices bacon
    • 500g boneless chicken breast half, cooked and diced
    • salt to taste
    • 440g tinned peeled and diced tomatoes with juice
    • 1/4 teaspoon dried rosemary
    • 1/3 cup crumbled feta cheese
    • 2/3 cup pitted black olives
    • 185g artichoke hearts

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    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 frypan. 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 frypan 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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