Vegan Italian Chicken and Pastina

This dish has a great taste. A must eat for everyone! (Adapted by Giada De Laurentiis)

• Ready In: 55 mins
• 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 1/2ounce) 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

1. Preheat the oven to 400 degrees F.
2. Bring a medium pot of salted water to a boil over high heat.
3. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes.
4. Drain pasta into a large mixing bowl.
5. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes.
6. 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.
7. Put the chicken mixture into the bowl with the cooked pasta.
8. Add the canned tomatoes, dairy free mozzarella cheese, parsley,salt and pepper. Stir to combine.
9. Place the mixture in a buttered (margarine) 8 by 8 by 2-inch baking dish.
10. In a small bowl mix together the bread crumbs and (dairy free) parmesan cheese. Sprinkle over the top of the pasta mixture.
11. .Dot the top with small bits of margarine.
12. Bake until top is golden brown, about 30 minutes.