4 skinless, boneless chicken breasts, cut into thin strips
1/2 tsp salt, divided
1/4 tsp pepper
vegetable cooking spray
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1/2 cup dry white wine
1/2 cup chicken broth
2 Tbsp fresh lemon juice
1 (14 ounce) can quartered artichoke hearts, drained and coarsely chopped
1 Tbsp drained capers
1 (9 ounce) package fresh spinach fettuccine
2 slices bacon, cooked and crumbled.

Sprinkle chicken evenly with 1/4 tsp salt and pepper.

Saute chicken in a large nonstick skillet coated with cooking
spray over medium high heat 5 to 7 minutes or until done.

Whisk together soup and next 3 ingredients and remaining salt.
Pour over chicken in skillet. Stir in artichoke hearts and capers.
Bring mixture to a boil; reduce heat, and simmer 10 minutes.

Prepare pasta according to package directions.
Drain and place in a large bowl. Pour chicken mixture over pasta,
tossing to coat. Sprinkle with bacon, serve immediately.