Italian Baked Chicken and Pasta
Author: Annie (adapted from Giada De Laurentiis)
Recipe type: Main Dish
Cuisine: Italian
Serves: 8 servings
- 2 C pasta (I use rotini or penne)
- 2 T olive oil
- 1-2 C cubed chicken breast (1-inch cubes)
- ½ C diced onion (about ½ a small onion)
- 1 clove garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 C shredded mozzarella
- ¼ C chopped fresh flat-leaf parsley (or dried parsley)
- ½ t salt
- ¼ t freshly ground black pepper
- ½ C bread crumbs
- ½ C grated Parmesan
- 2 T butter, plus more for buttering the baking dish
- 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. (The pasta will finish cooking in the oven in a bit).
- 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. (The chicken will finish cooking in the oven in a bit).
- 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 9 x 13 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.
Recipe by The Gingham Apron at https://www.theginghamapron.com/italian-baked-chicken-and-pasta-and-a-hellofresh-giveaway/
3.5.3208