Italian Baked Chicken and Pasta

Ingredients
1-2 cups small pasta (I used penne.)
2 tablespoons olive oil
3-4 boneless, skinless chicken breasts, cut into small pieces
1 small onion, diced
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella cheese
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 cheese
1 tablespoon unsalted butter

Instructions
1. Preheat the oven to 400*F. 

2. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 1 minute less than recommended by the package. Drain pasta and place into a large mixing bowl.

3. Meanwhile, put the olive oil in a medium skillet 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 to 10 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 or greased 8 by 8-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.

Comments
This recipe is from Giada De Laurentiis and I first made it when I needed simple dishes to make in other people’s kitchens.  This recipe is very basic and simple, but it’s also hearty, warming, and filling.  Any small pasta will work and I recommend using a baking dish with high sides.  You could add more seasoning by using diced tomatoes that have spices added, or adding some Italian seasoning, or anything else that you’d like.

Internet - Giada De Laurentiis