chicken pasta - shannon style

Ingredients

• Servings: 8
• 1 pound farfalle (bow tie) pasta
• 4 tablespoons olive oil, divided
• 1 egg
• 2 tablespoons water
• 1 cup italian seasoned bread crumbs
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 clove garlic, minced
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/2 cup chopped fresh mushrooms
• 1 cup greek salad dressing
• 1/2 pint grape tomatoes
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil, and stir in the pasta. cook 8 to 10 minutes, until al dente, and drain.
• heat 3 tablespoons olive oil in a skillet over medium heat. whisk together the egg and water in a bowl. place bread crumbs in a separate bowl. dip chicken pieces first into the egg mixture, then into the bread crumbs to coat. place coated chicken pieces in the skillet, and cook 5 minutes on each side, or until coating is golden brown and juices run clear. drain on paper towels.
• heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. mix in garlic, onion, green bell pepper, red bell pepper, yellow bell pepper, and mushrooms. cook and stir until vegetables are tender.
• in a large bowl, toss the pasta, chicken, and vegetables with the greek dressing. serve topped with tomatoes and parmesan cheese.