“Everyone I make this for just raves about it. My boyfriend even eats it cold the next day and says it is even better than the night before!” - by SPHIPPS44
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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
Amount Per Serving (8 total)
- Calories
- 552 cal
- 28%
- Fat
- 23.8 g
- 37%
- Carbs
- 57.8 g
- 19%
Based on a 2,000 calorie diet
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Reviews (49)
Rate This Recipe
"This was excellent! I did make some, minor changes. We are usually trying to cut back on carbs and fat thus I wanted to avoid the breaded coating and frying. I used boneless chicken breasts that ha..." See mored been marinating two days in Good Season's Italian salad dressing mix. I cut in small pieces and sauteed in a little olive oil until cooked through. I also used a lower carb, high protein pasta, Barilla. They didn't have bow ties so I used rotini. We all loved this and though I had increased the amount served to 8 for my family of 5 and a guest, there wasn't a bit left."
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