Monday, July 20, 2009

Italian Baked Chicken & Pastina

Prep time: 15 min
Cook time: 35 min


1 cup pastina pasta (or any small pasta)- 400 Calories
1/2 cup cubed chicken breast (1-inch cubes)- 100 Calories
1/2 cup diced onion (about 1/2 a small onion)- 0 Calories
1 clove garlic, minced- 0 Calories
1 (14.5-ounce) can diced tomatoes with juice- 123 Calories
1 cup shredded mozzarella (2% Milk)- 280 Calories
1/4 cup chopped fresh flat-leaf parsley- 0 Calories
1/4 teaspoon kosher salt- 0 Calories
1/4 teaspoon freshly ground black pepper- 0 Calories
1/4 cup bread crumbs- 110 Calories
1/4 cup grated Parmesan- 100 Calories

Total: 371 Calories per serving


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. 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.