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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.
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