Mediterranean Chicken Pasta

Mediterranean Chicken Pasta


198 people made this

About this recipe: This pasta dish is simple to make and tastes fantastic. Linguine is tossed with chicken, bacon, artichokes, feta and olives in a tomato sauce.


Serves: 4 

  • 225g linguine pasta
  • 3 rashers streaky bacon
  • 450g skinless chicken breast fillets, cooked and diced
  • salt to taste
  • 1 (400g) tin chopped tomatoes with juice
  • 1/4 teaspoon dried rosemary
  • 50g crumbled feta cheese
  • 100g pitted black olives
  • 100g tinned artichoke hearts

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Bring a large pot of lightly salted water to the boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, place bacon in a large, deep frying pan. 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 frying pan 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. Garnish with extra feta, if desired.

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