Mediterranean pasta (woman's day pasta cookbook)

8 oz vermicelli or thin spaghetti
      2    Boneless, skinless, chicken
           Breast halves, cut into 1/2-
           By 1-1/2-inch strips
           Salt
           Ground pepper
      4    Bacon slices, diced
      1 cn (14-1/2-oz.) pasta-style
           Chunky tomatoes
      1 cn (15-oz.) tomato sauce
    1/2 ts Dried rosemary leaves,
           Crushed
      1 pk (9-oz.) frozen artichoke
           Hearts, thawed
    1/2 c  Ripe pitted olives, sliced
           Lengthwise
           Crumbled feta cheese,
           Optional
           Chopped parsley, optional
 
  Cook pasta according to package directions; drain and keep warm.  Season
  chicken with salt and pepper to taste.  In medium-sized skillet over
  medium-high heat, cook bacon 5 minutes or until almost crisp; add chicken.
  Cook chicken 5 minutes or until browned on all sides, stirring often;
  drain.  Stir in tomatoes, tomato sauce and rosemary; reduce heat to medium.
  Cook, uncovered, 15 minutes, stirring occasionally.  Add artichoke hearts
  and olives; heat through.  Just before serving, spoon sauce over hot pasta.
  Garnish with feta cheese and chopped parsley.
  
  PER SERVING: About 419 cal, 35 g pro, 47 g car, 11g fat, 23% cal from fat,
  71 mg chol, 940 mg sod.
  
  NOTE: To prepare pasta ahead, cook, rinse well and drain.  Cover and
  refrigerate.  To reheat before serving, dip pasta into boiling water for no
  longer than 1 minute or sprinkle with water and heat in microwave on High
  for about 1-1/2 minutes.
  
  SOURCE: "Woman's Day Pasta Cookbook"