Chicken Pasta - Shannon Style

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.

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.

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.

In a large bowl toss the pasta chicken and vegetables with the Greek dressing. Serve topped with tomatoes and Parmesan cheese.