Pasta is tossed with sauteed chicken and vegetables and topped with fresh grape tomatoes and Parmesan cheese.
| Prep Time: | 15m |
| Cook Time: | 20m |
| Ready in: | 35m |
| Yield: | 8 servings |
| 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 | |
- 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.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 535 cal | Total Fat: | 23.9 g | Cholesterol: | 66 mg | |||
| Sodium: | 603 mg | Carbohydrates: | 54.2 g | Fiber: | 2.9 g | |||
| Protein: | 25.4 g | |||||||
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