Ingredients Jump to Instructions ↓

  1. 1 cup pastina pasta (or any small pasta)

  2. 2 tablespoons olive oil

  3. 1/2 cup cubed chicken breast (1-inch cubes)

  4. 1/2 cup diced onion (about 1/2 a small onion)

  5. 1 clove garlic, minced

  6. 1 (14 1/2-ounce) can diced tomatoes with juice

  7. 1 cup shredded mozzarella

  8. 1/4 cup chopped fresh flat-leaf parsley

  9. 1/4 teaspoon kosher salt

  10. 1/4 teaspoon freshly ground black pepper

  11. 1/4 cup bread crumbs

  12. 1/4 cup grated Parmesan

  13. 1 tablespoon butter, plus more for buttering the baking dish

Instructions Jump to Ingredients ↑

  1. 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.


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