Shelly's Recipe

ITALIAN BAKED BRUSCHETTA CHICKEN AND PASTINA

Category: Casseroles - Chicken and Turkey

1 lb pastina pasta (or any small pasta)
2 tbsp olive oil
1 cup cubed chicken breast
1 onion, diced
2 cloves garlic, minced
1 (28 oz) can diced tomatoes with juice
2 cups shredded mozzarella
1/2 cup chopped fresh flat-leaf parsley
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 (14 1/2 oz) can diced tomatoes, undrained
1 (6 oz) pkg stuffing mix for chicken
1/2 cup water
2 cloves garlic, minced

Preheat the oven to 400.

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 13x9 inch baking dish.

In a small bowl mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Layer the stuffing mix on top of the pasta. Bake uncovered for about 30 minutes.