Italian Baked Chicken and Pasta |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Courtesy of Giada DeLaurentiis! I made this today after sitting on the recipe for quite some time. I am sorry I held on to it. It will be in my regular rotation from now on, it was easy, quick and very tasty. I will change a few things though...I will use tomatoes with Italian seasoning and maybe a little more cheese next time! I even think it would be good if you added some ricotta to the mix. There are a lot of possibilities, but it was good as it is written. I doubled the recipe and it was fine. Enjoy! Ingredients:
1 cup italian pastina (or any small pasta, i used small shells) |
2 tablespoons olive oil |
1/2 cup cubed chicken breast |
1/2 cup diced onion |
1 garlic clove, minced |
1 (14 1/2 ounce) can diced tomatoes with juice (i recommend using the ones with italian seasoning) |
1 cup shredded mozzarella cheese |
1/4 cup chopped fresh flat leaf parsley |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1/4 cup breadcrumbs |
1/4 cup grated parmesan cheese |
1 tablespoon butter, plus more |
butter, for baking dish |
Directions:
1. Preheat oven to 400 degrees F.
2. Bring medium pot of salted water to boil.
3. Add pasta and cook until just tender about 5 minutes. Drain into large bowl.
4. Meanwhile heat olive oil in medium sautee pan over med heat.
5. Add chicken and cook about 3 minutes.
6. Add onions and garlic combine and cook about 5 minutes more or until chicken is done and onions soft.
7. Add chicken to pasta in bowl, stir in canned tomatoes, mozzarella, parsley, salt, and pepper. Stir until combined.
8. Place in buttered 8x8x2 dish.
9. In small bowl combine bread crumbs and Parmesan.
10. Spread over pasta mixture.
11. Dot the top with butter.
12. Bake until golden brown, about 30 minutes.
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