Chicken Pasta - Shannon Style recipe
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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
Nutrition Info
- 552.1 caloriescarbohydrate: 57.8 gcholesterol: 62.3 mgfat: 23.8 gfiber: 3.6 gprotein: 26.2 gsaturatedFat: 4.2 gservingSize: -sodium: 564.6 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Chicken Pasta - Shannon Style
Directions
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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.