Bring a large pot of lightly salter water to a boil. Add linguine and cook for 8-10 minutes or until al dente; drain.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Season chicken with salt. Stir chicken in a large skillet or saucepan. Add tomatoes and rosemary, and simmer for 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnish with extra feta if desired.