Mediterranean Pasta

Mediterranean pasta that brings together Greek and Italian flavor signatures in one skillet. Diced bacon renders with chicken strips for the savory base, then gets simmered with chunky tomato sauce and rosemary before artichoke hearts and ripe black olives go in to finish. The whole thing spoons over hot vermicelli and gets crowned with crumbled feta and parsley.

The bacon is doing more than adding meaty flavor. Its rendered fat coats the chicken as it browns and adds a smoky depth that runs through the whole sauce. Without it, the dish tastes more like an ordinary chicken-and-tomato pasta.

Artichoke hearts and olives are the Mediterranean signature. Both are briny, both are visually distinctive, and both stand up to a quick simmer without going to mush. The feta on top reinforces the Greek angle and balances the richness with a salty, tangy bite.

Pro Tips

• Cut the chicken breasts into thin uniform strips so they cook through quickly and stay tender
• Render the bacon almost crisp before adding chicken. Soft, undercooked bacon adds little
• Use a chunky pasta-style canned tomato or fresh tomato sauce for body. Thin tomato puree gives a watery sauce
• If reheating pasta, dip briefly in boiling water rather than microwaving for the best texture

Variations

• Substitute peeled shrimp for the chicken (cook just 2 to 3 minutes at the end)
• Use Kalamata olives instead of canned ripe olives for a sharper Greek profile
• Add 2 tablespoons capers with the artichoke hearts for extra brininess