1. Cook pasta according to package directions; drain.
2. Season chicken with salt and pepper, if desired. In large skillet, cook bacon over medium-high heat until almost crisp. Add chicken; cook until browned on both sides. Drain.
3. Stir in undrained tomatoes, tomato sauce and rosemary. Cook 15 minutes, stirring occasionally. Add artichokes and olives; heat through.
4. Spoon sauce over hot pasta just before serving. Sprinkle with crumbled feta cheese and chopped parsley, if desired.
Hint
Cook pasta ahead; rinse and drain. Cover and refrigerate. Just before serving, heat in microwave or dip into boiling water.
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