About this recipe:This chicken pasta recipe calls for a mix of green, red and yellow peppers, as well as mushrooms and baby plum tomatoes, resulting in a very colourful dish! The whole lot is tossed with a Greek-style vinaigrette, though you could use Italian, too.
1 (500g) pack farfalle pasta
4 tablespoons olive oil, divided
2 tablespoons water
120g dried seasoned breadcrumbs
450g skinless chicken breast fillets - cut into bite-size pieces
1 clove garlic, minced
1 onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
75g chopped fresh mushrooms
225ml Greek-style salad dressing
1/2 punnet baby plum tomatoes
40g grated Parmesan cheese
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Method Prep:15min › Cook:20min › Ready in:35min
Bring a large pot of lightly salted water to the boil, and stir in the pasta. Cook 8 to 10 minutes, until al dente, and drain.
Heat 3 tablespoons olive oil in a frying pan over medium heat. Whisk together the egg and water in a bowl. Place breadcrumbs in a separate bowl. Dip chicken pieces first into the egg mixture, then into the breadcrumbs to coat. Place coated chicken pieces in the frying pan, and cook 5 minutes on each side, or until coating is golden brown and juices run clear. Drain on kitchen paper.
Heat remaining 1 tablespoon olive oil in a separate frying pan over medium heat. Mix in garlic, onion, green pepper, red pepper, yellow 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.