Italian Baked Chicken and Pastina

Okay, so I have a new recipe to share! Claire actually discovered this recipe sometime around Thanksgiving and we have had it at least twice a month since then. It is pretty yummy. I decided to try and make it for dinner last night and could not believe how easy the recipe is. So, here is another delicious, yet simple recipe for you all. The original recipe is Italian Baked Chicken and Pastina from Giada De Laurentiis, but I have adapted it to my own tastes. Again, we have a lot of people in my house so my recipes make a lot of food. You may want to cut it in half :)

Italian Baked Chicken and Pastina

1 lb Small Pasta

2 Boneless, Skinless Chicken Breasts, cut into 1 inch cubes

1 (28 oz) Can Crushed Tomatoes

3 Cups Shredded Mozzarella

2 Tbs Italian Seasoning

1 Onion, diced

1 Clove Garlic, minced

1/2 Cup Italian Breadcrumbs

1/2 Cup Parmesan

1/4 Cup Butter

2 Tbs Olive Oil

Salt and Pepper to taste

Preheat oven to 350 degrees. Boil water for pasta and cook according to package directions. Drain. Meanwhile, put olive oil in large pot over med-high heat. Place chicken in pot and cook 3 minutes. Add onions and garlic, stirring to combine, and cook 5 more minutes. Put the drained pasta in the pot with chicken mixture. Add the crushed tomatoes, 2 cups of mozzarella, Italian seasoning, and salt and pepper. Stir to combine. Place in a 9X13 inch baking dish sprayed with cooking spray. Sprinkle the remaining 1 cup mozzarella on top. Melt the butter in a measuring cup, in microwave. Mix the Parmesan and breadcrumbs together in the melted butter. Pour the breadcrumb mixture evenly over the top of the mozzarella. Bake for 30 minutes and enjoy with garlic bread and a salad!

Hope you enjoy :)