Colourful Pepper Chicken Pasta

    Colourful Pepper Chicken Pasta


    64 people made this

    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.

    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

    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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