Colourful Pepper Chicken Pasta

    (67)
    35 min

    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.


    64 people made this

    Ingredients
    Serves: 8 

    • 1 (500g) pack farfalle pasta
    • 4 tablespoons olive oil, divided
    • 1 egg
    • 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

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.
    2. 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.
    3. 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.
    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 & ratings
    Average global rating:
    (67)

    Reviews in English (53)

    by
    34

    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.  -  13 May 2008  (Review from Allrecipes US | Canada)

    by
    27

    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!  -  28 Sep 2005  (Review from Allrecipes US | Canada)

    by
    17

    This was awesome. Didn't have Greek salad dressing so used heavy cream...was great!!!  -  12 Jan 2006  (Review from Allrecipes US | Canada)

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