Sunday, November 2, 2008

Italian Baked Bruschetta Chicken and Pastina

Brace yourselves, folks - I've done it again. I have created my very own dinner.

Okay, that is a total lie.

When planning my meals for the week, I couldn't decide between Giada's Italian Baked Chicken and Pastina and Kraft's Bruschetta Chicken Bake.

But then... it occured to me; make BOTH!

So I did.

I pretty much doubled Giada's version minus the topping, and then used the Kraft's topping instead.

Delicious. But not a friendly meal if you are cutting back on carbs. ;)


  • 1 lb pastina pasta (or any small pasta)
  • 2 tablespoons olive oil
  • 1 cup cubed chicken breast (1-inch cubes)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can diced tomatoes with juice
  • 2 cups shredded mozzarella
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 can (14-1/2 oz.) diced tomatoes, undrained
  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 1/2 cup water
  • 2 cloves garlic, minced
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.
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 (or sprayed) 9x13 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.


  1. ohhhhh! That is genius! Yummy!

  2. What a great idea! I love these two recipes!


Related Posts with Thumbnails