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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

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.

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  • 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

552 calories; 23.8 g total fat; 62 mg cholesterol; 565 mg sodium. 57.8 g carbohydrates; 26.2 g protein; Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/13/2008
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. Read More
(34)

Most helpful critical review

Rating: 3 stars
10/23/2008
Quick and easy recipe! Read More
(1)
69 Ratings
  • 5 star values: 48
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/13/2008
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. Read More
(34)
Rating: 5 stars
05/13/2008
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. Read More
(34)
Rating: 5 stars
09/28/2005
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! Read More
(27)
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Rating: 5 stars
01/22/2006
This was awesome. Didn't have Greek salad dressing so used heavy cream...was great!!! Read More
(17)
Rating: 5 stars
10/08/2006
Great recipe. I crumbled Feta cheese to match the Greek dressing and it was great. Try it if you like Feta! Read More
(13)
Rating: 4 stars
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 yellow and green instead I forgot to get fresh mushrooms so I used some sliced canned mushrooms from the pantry I was short on pasta so I used only half the amount called for. I look forward to trying this recipe again and next time will follow it exactly. The greek dressing I used was "Absolutely Fabulous Greek/House Dressing" that can be found on this site. I am only giving this recipe four stars because the directions for breading the chicken was difficult (using a ziplock bag is/was much easier) and because it did not have a recipe for greek dressing. Read More
(11)
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Rating: 5 stars
03/19/2008
Coat chicken in a Ziploc bag. Read More
(10)
Rating: 5 stars
05/17/2005
best pasta dish we have ever had!!!!! Read More
(8)
Rating: 4 stars
08/10/2009
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 chicken but used seasoned frozen chicken breast which made the cook time quicker. Red onions gave a nice added color. Read More
(8)
Rating: 5 stars
05/17/2005
Wonderful and easy! Read More
(7)
Rating: 3 stars
10/23/2008
Quick and easy recipe! Read More
(1)