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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Italian Baked Chicken and Pastrina Recipe

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This recipe for Italian Baked Chicken and Pastrina is from Jessica's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c pastina pasta (or any small pasta)
2 T olive oil
1/2 c cubed chicken breast (1-inch cubes)
1/2 c diced onion (about 1/2 small onion)
1 clove garlic, minced
1 (14.5ounce) can diced tomatoes with juice
1 c shredded mozzarella
1/4 c chopped fresh flat-leaf parsley
1/4 tsp. kosher salt
1/4 tsp black pepper
1/4 c bread crumbs
1/4 c grated Parmesan
1 TBS butter, plus more for buttering the baking dish
Directions:
Directions:
Preheat the oven to 400º 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 X 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 tip is golden brown, about 30 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 Minutes

 

 

 

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