Ingredients
1lbfarfalle,(bow tie pasta)
4tbspolive oil,divided
1egg
2tbspwater
1cupItalian seasoned bread crumbs
1lbchicken breast,halves, skinless, boneless, cut into bite-sized pieces
1garlic clove,minced
1onion,chopped
½green bell pepper,chopped
½red bell pepper,chopped
½yellow bell pepper,chopped
½cupfresh mushrooms,chopped
1cupGreek salad dressing
2cupsgrape tomatoes
½cupparmesan cheese,grated
Preparation
Bring a large pot of lightly salted water to a boil, and stir in the pasta. Cook for 8 to 10 minutes, until al dente, and drain.
Heat 3 tablespoons of olive oil in a skillet over medium heat. Whisk together the egg and water in a bowl.
Place the bread crumbs in a separate bowl. Dip the chicken pieces first into the egg mixture, then into the bread crumbs to coat.
Place the coated chicken pieces in the skillet, and cook for 5 minutes on each side, or until the coating is golden brown and the juices run clear. Drain on paper towels.
Heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat.
Mix in the 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. Enjoy!
