Chicken Pasta - Shannon Style Recipe -
Chicken Pasta - Shannon Style Recipe
  • READY IN 35 mins

Chicken Pasta - Shannon Style

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Oct 22, 2008

Quick and easy recipe!


64 Ratings

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!

Jan 22, 2006

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

Oct 08, 2006

Great recipe. I crumbled Feta cheese to match the Greek dressing and it was great. Try it if you like Feta!

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.

Mar 19, 2008

Coat chicken in a Ziploc bag.

Aug 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.


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  • Calories
  • 552 kcal
  • 28%
  • Carbohydrates
  • 57.8 g
  • 19%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 26.2 g
  • 52%
  • Sodium
  • 565 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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