So there is a dish we eat every Sunday. Literally, every Sunday. I’ve been making it for Zach since we lived in Orlando and we were fresh in our own apartment and I didn’t know how to make anything. This is all true. Before I went to culinary school, all I could cook was frozen meals and pasta. Hey, now look at me. I can do a whole lot more!
This is a recipe from Giada De Laurentiis, but I’ve made a couple of changes.
Doesn’t that look tasty? Yes it does. You’ll need:
- chicken tenders, about 6-8 cut in small cubes
- 1 clove of minced garlic
- 1/2 box of any small pasta, I rotate pastina, small shells, and ditalini (thats the one pictured above)
- a can of diced tomatoes with juice, I prefer the ones with basil, oregano, and garlic
- 2 cups of shredded mozzarella cheese
- bread crumbs
- Parmesan cheese
1. Preheat oven to 400°
2. Boil water and cook pasta according to instructions.
3. Cut chicken into cubes and cook in skillet, add minced garlic and cook throughly (you can add olive oil if desired).
4. Once pasta is cooked and drained, and chicken is cooked, pour both in a large mixing bowl.
5. Add can of tomatoes with juice and mozzarella cheese in mixing bowl with chicken and pasta. Mix all together.
6. Pour mix into a casserole dish, such as the one pictured above.
7. Sprinkle Parmesan cheese over mix first, then sprinkle bread crumbs over the cheese. Enough of both to cover the whole thing.
8. Bake for 35 minutes and cool for about 5 minutes.
You can serve this with a salad, some veggies, etc. I usually sprinkle Old Bay and salt on mine, Zach does salt and pepper. This will give you a lot, enough left over for lunch for 2. And Zach absolutely loves this dish. He looks forward to it all weekend.