This is from The Food Network website - I made it yesterday, and we liked it! I used gemelle pasta because I couldn't find pastina. Gemelle's a much larger pasta, so I don't know how it will taste with a smaller pasta. It doesn't make too large a pan of pasta, so definitely have bread and/or salad as an accompaniment.
Recipe Details
Makes:
Prep Time: 15 min.
Cook Time: 40 min.
Ready In: 55 min.
Servings: 4
Ingredients
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice (I used diced tomatoes w/garlic & basil)
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
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 (I just sprayed with Pam).
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 (I left off the butter).
Bake until the top is golden brown, about 30 minutes.
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