Chicken Pasta - Shannon Style

Name: Chicken Pasta - Shannon Style
Total time: 35
Yield: 8
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; ½ green bell pepper, chopped; ½ red bell pepper, chopped; ½ yellow bell pepper, chopped; ½ cup chopped fresh mushrooms; 1 cup Greek salad dressing; ½ pint grape tomatoes; ½ cup grated Parmesan cheese

Recipe by SPHIPPS44 from allrecipes.com

Dinner 35 Mins.

Ingredients

8 servings

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1 pound farfalle (bow tie) pasta
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4 tablespoons olive oil, divided
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1 egg
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2 tablespoons water
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1 cup Italian seasoned bread crumbs
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1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
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1 clove garlic, minced
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1 onion, chopped

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½ green bell pepper, chopped
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½ red bell pepper, chopped
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½ yellow bell pepper, chopped
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½ cup chopped fresh mushrooms
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1 cup Greek salad dressing
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½ pint grape tomatoes
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½ cup grated Parmesan cheese

Instructions

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.