Since those days, I've never made this. I KNOW! I had it in my head there was no way the dish I remembered as so tasty was even remotely good for me. Last week was chock-full of meetings, and come Wednesday, I had been eating salads all week, and I needed something delicious, simple, and quick to eat. I found this recipe in my trusty binder (yes, I still print), and I tossed it into a calorie counter; to my amazement and delight, this pasta dish was only 337 calories a serving! It makes four generous servings, and I've been enjoying them since Wednesday! As a kidless lady, let me also make the bold claim that I think kiddos would gobble this down. Chicken, pasta, and cheese...what can go wrong?
2 T. olive oil
1/2 lb. chicken breasts, diced into 1-inch pieces
1/2 C. onion, diced
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes
1/4 C. chopped parsley
1 C. shredded mozzarella cheese
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/4 C. bread crumbs
1/4 C. grated parmesan cheese
1 T. butter
Preheat oven to 400 degrees, and grease an 8x8 pan (or whatever size floats your boat - 9x13 would be too big). Bring water to a boil, and boil pasta about 5 minutes.
Meanwhile, heat olive oil over medium-high heat in a skillet; add chicken, and cook about 5 minutes. Add onions and garlic to chicken, and continue cooking until softened. Add drained pasta, tomatoes, salt, pepper, parsley, and mozzarella to the chicken mixture. Once combined, pour into greased pan.
In a small bowl, mix bread crumbs and parmesan cheese; sprinkle over pasta in pan, and dot the top with butter. Bake, uncovered, about 30 minutes, or until a golden crust forms on top. Serves 4.