Chicken Pasta - Shannon Style recipe

8 servings

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

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.