Mediterranean Pasta

I love that in America you can have Mexican for lunch on the fourth of July. And then later in the evening have Italian. Because that is kind of what America is about. Getting a little taste of everything. At least that’s what I like about it here.

I have been eating hot dogs and steaks and the boys have been eating hamburgers, all grilled, for a couple weeks now. I just couldn’t take much more grilling. So with the exception of eggplant, we had no grilling on the 4th. Which is OK, because this is America.

We did have one of my most favorite things to eat. Mediterranean Pasta. I love it. I could eat it almost everyday. Mostly because of the olives. (again… if you hate olives…I’m sorry.) This one always goes over well. Which is why it’s taken me so long to post it. There is never any left over for me to make a picture of. So planning ahead, I took it before we all ate. And then… it was scarfed down.

Mediterranean Pasta

Ingredients:

6 slices bacon

1 package of penne pasta (I use wheat pasta)

1 pound boneless chicken breast half, cooked and diced

salt and pepper to taste

1 (14.5 ounce) can peeled and diced tomatoes with juice (I normally use the garlic kind)

1/2 teaspoon dried rosemary

1/2 cup crumbled feta cheese

2/3 cup pitted black olives

1/2 cup pitted kalamata olives

1 (6 ounce) can artichoke hearts, drained

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble and set aside
Season chicken with salt. Stir chicken with left over bacon grease in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 10 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 or parmesan cheese.

It really is the best. You must try it!