I was eating dinner by myself for this meal so I wanted something that was a little simpler. This was a good recipe to try because you can easily alter the amount of chicken and pasta. I actually added a little bit more pasta and chicken, but only because I wanted extra for lunches at work. This dish was very filling and tasty and it was fun to cook with pastina. If you don't have any pastina handy, you can use any other smaller type of pasta and the dish will turn out just fine. I also read a few suggestions to add a lemon pepper rub to the chicken before cooking it and adding it to the pastina.
Source: Giada de Laurentiis
1 c. pastina pasta (or any small pasta)
2 tbsp. olive oil
1/2 c. cubed chicken breast (1 inch cubes)
1/2 c. diced onion
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes with juice
1 c. shredded mozzarella
1/4 c. chopped fresh flat-leaf parsley (I used dry leaf parsley)
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 c. bread crumbs
1/4 c. grated Parmesan
1 tbsp. butter
Preheat the oven to 400 degrees. 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 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 x 8 baking dish. In a small bowl, mix together the breadcrumbs 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.