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Chicken Pasta - Shannon Style
SUBMITTED BY:
SPHIPPS44
PHOTO BY:
stickbugg
"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 RATING:
Read Reviews
(43)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound farfalle (bow tie) pasta
4 tablespoons olive oil, divided
1 egg
2 tablespoons water
1 cup Italian seasoned bread crumbs
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 clove garlic, minced
1 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 cup chopped fresh mushrooms
1 cup Greek salad dressing
1/2 pint grape tomatoes
1/2 cup grated Parmesan cheese
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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.
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REVIEWS
Reviewed on Sep. 28, 2005 by Lisa D.
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Lisa D.
Sep. 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!
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7 users found this review helpful
This recipe was wonderful, although I changed the vegetables to fresh tomatoes and zucchini...
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Reviewed on Jan. 22, 2006 by moonstruck685
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moonstruck685
Jan. 22, 2006
This was awesome. Didn't have Greek salad dressing so used heavy cream...was great!!!
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5 users found this review helpful
This was awesome. Didn't have Greek salad dressing so used heavy cream...was great!!!
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Reviewed on Oct. 8, 2006 by
DASKDS
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DASKDS
Oct. 8, 2006
Great recipe. I crumbled Feta cheese to match the Greek dressing and it was great. Try it if you like Feta!
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4 users found this review helpful
Great recipe. I crumbled Feta cheese to match the Greek dressing and it was great. Try it if...
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Reviewed on May 17, 2005 by DANP1949
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DANP1949
May 17, 2005
best pasta dish we have ever had!!!!!
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4 users found this review helpful
best pasta dish we have ever had!!!!!
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Reviewed on May 17, 2005 by MOUSE221
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MOUSE221
May 17, 2005
Wonderful and easy!
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4 users found this review helpful
Wonderful and easy!
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Reviewed on Dec. 27, 2006 by
RogueOnion
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RogueOnion
Dec. 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.
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3 users found this review helpful
I enjoyed this recipe as it was unique and very different, my friend, not so much. I tried to...
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Reviewed on May 13, 2008 by Linda P..
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Linda P..
May 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.
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2 users found this review helpful
This was excellent! I did make some, minor changes. We are usually trying to cut back on...
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Reviewed on Mar. 19, 2008 by
Tim
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Tim
Mar. 19, 2008
Coat chicken in a Ziploc bag.
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1 user found this review helpful
Coat chicken in a Ziploc bag.
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Reviewed on Aug. 7, 2007 by
igbystooge
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igbystooge
Aug. 7, 2007
I cooked this for my fiance and needless to say she was very impressed. All the flavors melded together nicely and to add an even more meditirranean feel I added some crumbled feta. As suggested, I had cold leftovers for lunch the next day and it was awesome! Great add.
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1 user found this review helpful
I cooked this for my fiance and needless to say she was very impressed. All the flavors melded...
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Reviewed on Mar. 3, 2007 by ANNALOU18
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