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My review
Chicken Pasta - Shannon Style
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
35 m servings 552 calsOriginal recipe yields 8 servings
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Directions
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- 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 Facts
Per Serving: 552 calories; 23.8 g fat; 57.8 g carbohydrates; 26.2 g protein; 62 mg cholesterol; 565 mg sodium. Full nutrition
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Reviews
Read all reviews 5367 Ratings
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Most helpful positive review
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 t...
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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 t...
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 sa...
1/12/2006
This was awesome. Didn't have Greek salad dressing so used heavy cream...was great!!!
10/8/2006
Great recipe. I crumbled Feta cheese to match the Greek dressing and it was great. Try it if you like Feta!
12/27/2006
I enjoyed this recipe as it was unique and very different, my friend, not so much. I tried to follow the recipe exactly but there were some issues: my store was out of red bell peppers so I used...
8/6/2009
Great recipe but I had to make some adjustments to use what was on hand. Didn't have a "Greek Dressing"; used Hidden Valley Ranch Italian from mix using virgin olive oil. Also did not bread chi...