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Mediterranean Pasta

Mediterranean Pasta

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    40 m
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Chicken breast chunks flavored with bacon, artichoke hearts and herbs in a tomato sauce all over a steaming bowl of linguine.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 625 kcal
  • 31%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 45.3 g
  • 91%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

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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Reviews

SHIMMERCHK
63

SHIMMERCHK

2/12/2004

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!

Chesapeake Baybe
61

Chesapeake Baybe

6/27/2007

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.

a0325
27

a0325

6/19/2008

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!

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