Chicken and pasta...pasta and chicken...I'm always looking for different ways to use them together. This is a recipe adapted from Giada DeLaurentii's Italian Baked Chicken and Pastina.
I wanted to use Rotini. It did turn out tasty and leftovers were good too.
The ingredients are:
1 1/2 C. Rotini pasta
2 Tbs. Olive oil
1/2 medium onion chopped small
2 cloves garic minced
1 C. shredded cooked chicken breast
1 can tomatoes with the juice
1 C. shredded mozzarella cheese
1/4 C. chopped basil or parsley
1/4 Tsp. salt
Pepper
1/2 C. bread crumbs
1/4 C. fresh grated parmesan
2 Tbs. butter
Get your pasta cooking in salted boiling water. Cook till al dente. Preheat oven to 400 degrees
When your pasta is done, drain and put it in a large mixing bowl.
While the pasta is cooking, heat up the olive oil in a saute pan on medium heat. Add the onions and garlic and cook them till just soft and fragrant.
Add the chicken breast and cook till heated through.
Mix together the pasta, tomatoes and juice and mozzarella cheese.
Add the chicken and onion/Garlic, basil or parsley,salt & pepper, and mix till well distributed.
Put the mixture into an 8x8x2 buttered baking dish (or whatever size you have that will suffice)
Mix together the parmesan cheese and bread crumbs.
Sprinkle over the top of the pasta mixture covering evenly
Dot with the butter. Place it in the oven and cook for about 30 minutes or until the top is golden.
This serves about 4-5 hungry people.
I do think it needed a little more juice. I think next time I will add a little tomatoe juice or even a small amount of tomatoe sauce, mixed in with some other herbs.
