Chicken Pasta - Shannon Style

Ingredients

• 1  eggs 
• 1 pound farfalle pasta (bow tie)
• 0.5 cup mushrooms fresh chopped
• 1 clove garlic minced
• 0.5 pint grape tomatoes 
• 0.5  bell pepper green chopped
• 1 cup seasoned bread crumbs italian
• 4 tablespoons olive oil divided
• 1  onion chopped
• 0.5 cup parmesan cheese grated
• 0.5  bell pepper red chopped
• 1 cup greek salad dressing 
• 1 pound chicken breast halves boneless skinless cut into bite-size pieces
• 2 tablespoons water 
• 0.5  bell pepper yellow chopped

Equipment

• bowl
• frying pan
• paper towels
• whisk
• pot

Directions

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.
3. Whisk together the egg and water in a bowl.
4. Place bread crumbs in a separate bowl. Dip chicken pieces first into the egg mixture, then into the bread crumbs to coat.
5. Place coated chicken pieces in the skillet, and cook 5 minutes on each side, or until coating is golden brown and juices run clear.
6. Drain on paper towels.
7. Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat.
8. Mix in garlic, onion, green bell pepper, red bell pepper, yellow bell pepper, and mushrooms. Cook and stir until vegetables are tender.
9. In a large bowl, toss the pasta, chicken, and vegetables with the Greek dressing.
10. Serve topped with tomatoes and Parmesan cheese.