Recipe from the Past {6} - Italian Baked Chicken and Pastina
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| from August/September 2009 |
1 cup pastina pasta (or any small
pasta)
2 tbsp olive oil
½ cup cubed chicken breast
½ cup diced onion
1 clove garlic, minced
1 (14.5-oz) can diced tomatoes with juice
1 cup shredded mozzarella
¼ cup chopped fresh flat-leaf
parsley
¼ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup bread crumbs
¼ cup grated Parmesan
1 tbsp butter, plus more for
buttering the baking dish
Preheat
the oven to 400 degrees F.
Bring
a medium pot of salted water to a boil over high heat. Add the pasta and cook
until just tender, stirring occasionally, about 5 minutes. Drain pasta into a
large mixing bowl.
Meanwhile,
put the olive oil in a medium saute pan over medium heat. Add the chicken and
cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook
until the onions are soft and the chicken is cooked through, about 5 minutes
more. Put the chicken mixture into the bowl with the cooked pasta. Add the
canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine.
Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl
mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of
the pasta mixture. Dot the top with small bits of butter. Bake until the top is
golden brown, about 30 minutes.
