Italian Baked Chicken Pastina - Giada De Laurentiis
1 C pastina (which just means a small pasta)
1 T olive oil
2 chicken tenderloins
1/2 C onion, diced
8 oz. mushrooms, sliced (we added this!)
2 garlic cloves, minced
1 can diced tomatoes, undrained
3/4 C mozzarella cheese, shredded
2 tsp. dried parsley
1/4 tsp. salt
1/4 tsp. pepper
1/4 C Parmesan cheese
1/4 C bread crumbs
1 T butter
Cook the pasta according to package directions.
Meanwhile, cook the chicken in olive oil and garlic.
When the chicken is almost done, add the mushrooms.
When some juice has formed, add the onions and cook until all are tender.
Remove the chicken, and chop into small pieces. Add back to the mushroom mix.
Add the cooked and drained pasta.
Then, add the tomatoes, and parsley; stir to combine.
Transfer the pasta mix to a casserole, and top with cheese; then stir.
Combine bread crumbs and Parmesan cheese in a bowl.
Sprinkle over the top.
Cut the butter over the top and then bake the dish at 400 for about 30 minutes.
This post is linked to: