Chicken Pastina -
Chop one medium onion and 2 tablespoons flat leaf parsely.
Cube one package of chicken tenders. Cook 1/2 lb. of mini pasta to al-dente in salted water. Butter a 9x9 baking dish.
Add 1/4 cup extra virgin olive oil to a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and 2 cloves minced garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 - 7 minutes more.
Pour chicken mixture into buttered dish add 1 14.5 oz. can of diced tomatoes (with juice), 1 cup, 1 8 oz. can of tomato sauce, 1 cup mozzarella cheese, parsley, salt, and pepper to taste. Stir to combine.
In a small bowl mix together 1/4 cup Italian bread crumbs and 1/4 cup grated Parmigiano-Reggiano. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter.
Bake in a pre-heated 400 degree for about 20 minutes to melt the cheeses and then place under the broiler for a minute or two until the top is golden brown.