via: Brenda's Blog
I have been making this recipe for a year or so. It is REALLY good. My family loves it. I think yours will too!
The best thing in this recipe is Bacon and Artichokes! I am not a big Artichoke fan, but it is SO yummy in this recipe:
10 oz bow tie pasta (I have also used spiral pasta)
2 slices bacon diced
1 pound skinless, boneless, chicken breast, cut into strips *
1 14.5 oz can diced tomatoes (I used 2 cans)
1 15 oz can tomato paste (I used 1 small can)
1/2 tsp dried rosemary
1 9 oz package artichoke hearts
1/2 cup slice black olives
Cook pasta according to directions. Drain and keep warm.
Cook bacon in large skillet until almost crisp. Add chicken. Cook over medium heat until cooked through. Stir in diced tomatoes and sauce & rosemary. Simmer for 15 minutes. Add artichokes and olives. Cover and heat through. Serve over pasta.
* I used frozen chicken breasts. I boil them, then chop them up into bite sized pieces. (It is faster than thawing them out and tastes just as good!)
Let me know if you try this. I would love to hear what your family thinks!!