Chicken Pastina

Have you seen the mini pastas the grocery stores are selling? I learned from an Italian friend that the mini pasta is called "pastina". The mini pastas cook a little faster which is great when you're in a little bit of a hurry. I used the mini farfalle (bowtie), you can use your favorite pasta shape and size. This is the easiest, most awesome and quick chicken dish that will wow your family and friends. It's pretty economical too!

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.