Chicken Pasta - Shannon Style |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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! Ingredients:
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 |
Directions:
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.
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