I served my pasta with a simple side salad of mixed greens with balsamic vinaigrette. It added a nice freshness to the dish since the pasta is so rich.
Ingredients
1/2 lb whole wheat rotini pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/4 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can crushed San Marzano tomatoes
1/4 cup of cream
1 cup shredded mozzarella
1/4 cup chopped green onion
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs(combo plain and panko)
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
1. Preheat the oven to 400 degrees F. 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.
2. While the water is coming to a boil, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes.
3. 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.
4. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper to the bowl. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish.
5. 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.
6. Bake until the top is golden brown, about 30 minutes.
1 cup shredded mozzarella
1/4 cup chopped green onion
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs(combo plain and panko)
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
1. Preheat the oven to 400 degrees F. 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.
2. While the water is coming to a boil, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes.
3. 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.
4. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper to the bowl. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish.
5. 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.
6. Bake until the top is golden brown, about 30 minutes.
