Colourful Pepper Chicken Pasta

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facebook Share on Facebook cooking pasta.jpgI was given a lot of peppers and tomatoes from neighbours over the summer and found this recipe great for using them up. Admittedly I didn?t use baby tomatoes but just chopped up the salad tomatoes.
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 fi llets - cut into bite-size pieces, 1 clove garlic, minced, 1 onion, chopped, ? green pepper, chopped, ? red pepper, chopped, ? yellow pepper, chopped, 75g chopped fresh mushrooms, 225ml Greek-style salad dressing, ? punnet baby plum tomatoes, 40g grated Parmesan cheese)
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 fi rst 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.