Ingredients
1 cup pasta (any small pasta--I use elbow shaped)
2 tablespoons olive oil
1/2 cup cubed chicken breast (I use rotisserie chicken breast with the skin removed, that way it's already cooked and so easy to use)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs --I use Italian flavor, which I strongly suggest :)
1/4 cup grated Parmesan, 1 tablespoon butter, plus more for buttering the baking dish (I use PAM instead of butter, and it works just fine)
Directions:
Preheat the oven to 400*. Bring a medium pot of water to a boil over high heat. Add the pasta and cook according to pkg. directions, stirring occasionally. 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. (For this process I just add the chicken, onions and garlic at once, since the chicken I use is already cooked). If not using already cooked chicken, then 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. I hope you like it as much as we do :)
1 cup pasta (any small pasta--I use elbow shaped)
2 tablespoons olive oil
1/2 cup cubed chicken breast (I use rotisserie chicken breast with the skin removed, that way it's already cooked and so easy to use)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs --I use Italian flavor, which I strongly suggest :)
1/4 cup grated Parmesan, 1 tablespoon butter, plus more for buttering the baking dish (I use PAM instead of butter, and it works just fine)
Directions:
Preheat the oven to 400*. Bring a medium pot of water to a boil over high heat. Add the pasta and cook according to pkg. directions, stirring occasionally. 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. (For this process I just add the chicken, onions and garlic at once, since the chicken I use is already cooked). If not using already cooked chicken, then 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. I hope you like it as much as we do :)
~This recipe came from Giada de Laurentiis, who made it on her cooking show. I think her recipes are so tasty! Here is a link to her recipe.
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