Chicken Pasta - Shannon Style

Chicken Pasta - Shannon Style
  • 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


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

04/14/2018
Chicken Pasta - Shannon Style, recipe PT15M PT1H 5 455 calories

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