Chicken Pasta - Shannon Style

Everyone I make this for just raves about it. My boyfriend even eats it cold the next day and says it is even better than the night before!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 552 Calories

Ingredients

• 1 egg
• 2 tablespoons water
• 1 onion, chopped
• 1 clove garlic, minced
• ½ cup grated Parmesan cheese
• ½ red bell pepper, chopped
• 1 cup Italian seasoned bread crumbs
• 4 tablespoons olive oil, divided
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• ½ green bell pepper, chopped
• ½ yellow bell pepper, chopped
• 1 pound farfalle (bow tie) pasta
• ½ cup chopped fresh mushrooms
• 1 cup Greek salad dressing
• ½ pint grape tomatoes

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In a large bowl, toss the pasta, chicken, and vegetables with the Greek dressing. Serve topped with tomatoes and Parmesan cheese.