Baked Chicken and Pastina
Baked Chicken and Pastina
Ingredients
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1 cup pastina pasta (or any small pasta, I used small shells)
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2 tablespoons olive oil
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1 cup cubed chicken breast, 1-inch cubes (I don’t think this is nearly enough chicken, I cut up an entire package of chicken tenders)
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1/2 cup diced onion (about 1/2 a small onion)
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1 clove garlic, minced
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1 (14.5-ounce) can diced tomatoes with juice
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1 cup shredded mozzarella
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1/4 cup chopped fresh flat-leaf parsley (I use 1 package of frozen
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spinach instead and add it into the chicken mixture)
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1/4 cup bread crumbs
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1/4 cup grated Parmesan
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1 tablespoon butter, plus more for buttering the baking dish
Directions
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Preheat the oven to 400 degrees F.
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Bring a medium pot of salted water to a boil over high heat. Add the
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pasta and cook until just tender, stirring occasionally, about 5
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minutes. Drain pasta into a large mixing bowl.
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Meanwhile, put the olive oil in a medium saute pan over medium heat.
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Add the chicken and cook for 3 minutes. Add the onions and garlic,
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stirring to combine, and cook until the onions are soft and the
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chicken is cooked through, about 5 minutes more. Put the chicken
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mixture into the bowl with the cooked pasta. Add the canned tomatoes,
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mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place
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the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small
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bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle
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over the top of the pasta mixture. Dot the top with small bits of
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butter. Bake until the top is golden brown, about 30 minutes
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