Chicken Pasta - Shannon Style

• 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

1. 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.
2. 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.
3. 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.
4. In a large bowl, toss the pasta, chicken, and vegetables with the Greek dressing. Serve topped with tomatoes and Parmesan cheese.

farfalle, olive oil, egg, water, italian seasoned bread crumbs, skinless, clove garlic, onion, green bell pepper, red bell pepper, yellow bell pepper, fresh mushrooms, salad dressing, grape tomatoes, parmesan cheese

Taken from www.allrecipes.com/recipe/86019/chicken-pasta-shannon-style/ (may not work)