Chicken Pasta - Shannon Style

Recipe View Bring a large pot of lightly salted water to a boil. Add the farfalle pasta and cook for 8-10 minutes, or until al dente. Drain the pasta and set aside. (Total time: 10 minutes)

Recipe View While the pasta is cooking, prepare the chicken. In a skillet, heat 3 tablespoons of olive oil over medium heat. (Total time: 2 minutes)

Recipe View In a bowl, whisk together the egg and water. Place the Italian seasoned bread crumbs in a separate bowl. (Total time: 2 minutes)

Recipe View Dip each piece of chicken into the egg mixture, then dredge it in the bread crumbs, ensuring it's fully coated. (Total time: 5 minutes)

Recipe View Place the breaded chicken pieces in the preheated skillet and cook for 5 minutes on each side, or until the coating is golden brown and the chicken is cooked through. The juices should run clear when pierced with a fork. Remove the chicken from the skillet and drain on paper towels to remove excess oil. (Total time: 10 minutes)

Recipe View In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic, chopped onion, green bell pepper, red bell pepper, yellow bell pepper, and mushrooms. Cook and stir until the vegetables are tender and slightly softened, about 8-10 minutes. (Total time: 10 minutes)

Recipe View In a large bowl, combine the cooked pasta, breaded chicken, and sautéed vegetables. Pour the Greek salad dressing over the mixture and toss gently to coat all ingredients evenly. (Total time: 3 minutes)

Recipe View To serve, transfer the Chicken Pasta to a serving dish or individual plates. Top with halved grape tomatoes and grated Parmesan cheese. Offer additional Parmesan cheese for guests to sprinkle on top as desired. (Total time: 2 minutes)