Chicken and Artichoke Fettuccine

4 boneless, skinless chicken breasts cut into thin strips
1/2 tsp salt, divided
1/4 tsp pepper
2 tbsp olive oil
1 (10 3/4 oz) can reduced or fat free cream of chicken soup
1/2 cup white wine
1/2 cup chicken broth
2 tbsp fresh lemon juice
1 (14 oz) can quartered artichoke hearts, drained and chopped
1 tbsp drained capers
8 oz fettuccine
2 bacon slices cooked and crumbled

Sprinkle chicken with 1/4 tsp salt and pepper. Heat oil in a large skillet over medium-high heat then saute chicken 5 to 7 minutes or until done. Whisk together soup, wine, broth and lemon juice and remaining 1/4 tsp salt. Pour mixture over chicken in skillet. Stir in artichokes and capers. Bring mixture to a boil then reduce heat and simmer 10 minutes. Prepare pasta according to package directions then drain and place in a large bowl. Pour chicken mixture over pasta and toss to coat. Top with bacon crumbles and serve with a salad and fresh french bread.