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Chicken Pasta - Shannon Style

Chicken Pasta - Shannon Style

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
SPHIPPS44

SPHIPPS44

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 57.8g
  • 19%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

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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. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Linda P..
33

Linda P..

5/13/2008

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 had 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.

Lisa D.
25

Lisa D.

9/28/2005

This recipe was wonderful, although I changed the vegetables to fresh tomatoes and zucchini from my garden. Also added homemade greek salad dressing instead of store bought. Great recipe in salad dresings link works wonderfully!

moonstruck685
17

moonstruck685

1/22/2006

This was awesome. Didn't have Greek salad dressing so used heavy cream...was great!!!

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