Rating: 4.5 stars
69 Ratings
  • 5 star values: 48
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0

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!

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 26.2g; carbohydrates 57.8g; fat 23.8g; cholesterol 62.3mg; sodium 564.6mg. Full Nutrition
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