Vegan Italian Chicken and Pastina
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 cup pastina (or any small, pasta)
- 2 tablespoons olive oil
- 1⁄2 cup cubed chicken breast (1-inch cubes)
- 1⁄2 diced onion (about 1/2 a small onion)
- 1 garlic clove, minced
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 1 cup shredded mozzarella cheese (dairy free)
- 1⁄4 cup chopped fresh flat-leaf parsley
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 cup breadcrumbs
- 1⁄4 cup grated parmesan cheese (dairy free)
- 1 tablespoon margarine, plus more for the baking dish (dairy free)
directions
- 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, dairy free mozzarella cheese, parsley,salt and pepper. Stir to combine.
- Place the mixture in a buttered (margarine) 8 by 8 by 2-inch baking dish.
- In a small bowl mix together the bread crumbs and (dairy free) parmesan cheese. Sprinkle over the top of the pasta mixture.
- .Dot the top with small bits of margarine.
- Bake until top is golden brown, about 30 minutes.
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