1 pkg. (8 oz.) spaghetti or linguini, broken in half
1/4 lb. lean bacon
3/4 lb. uncooked boneless, skinless chicken
1/2 tsp. salt
1/8 tsp. pepper
1 can (11 oz.) condensed Cheddar cheese soup
1/3 c. water
1 can (2 1/4 oz.) sliced ripe olives, drained

Cook pasta according to package directions. Drain and keep warm.

Meanwhile, place bacon in a large skillet. Over medium heat, fry bacon until crisp. Transfer bacon to paper towels to drain. Discard all but 2 tablespoons of the drippings.

Cut chicken into bite-size pieces (you will have about 1 1/2 cups). Over medium heat, cook chicken in bacon drippings for 3-4 minutes or until no longer pink in center. Sprinkle with salt and pepper. Stir in soup, water and olives. Bring to a boil. Stir in cooked pasta.

Crumble bacon. Reserve 2 tablespoons bacon for garnish and stir remaining bacon into pasta mixture. Bring to a boil over medium heat; reduce heat to low and simmer for 3-5 minutes or until heated through, stirring frequently.

To serve, transfer pasta mixture to a serving dish. Sprinkle with reserved bacon. Serve immediately. Serve with steamed carrots and a green salad. Makes 4 (about 1 1/3 cup) servings.