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Italian Baked Chicken and Pastina Recipe

Italian Baked Chicken and Pastina

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (972)

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Average Rating:

Total Reviews: 972

Showing 91-100 of 972

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  • on August 28, 2011

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    Another family fave, most of the ingrediants are already on hand, so its a go to meal often! Makes a big serving and even better the second day!

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  • on August 26, 2011

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    After reading this recipe and the reviews, I was worried that it would be a little bland. However, I made a few changes and it turned out wonderful! I used 2 pounds of chicken and Italian seasoned breadcrumbs. I also used twice the amount of tomatoes, but used ones already seasoned with garlic, oregeno, and basil. The flavor was terrific! I also doubled the garlic, and added 1 1/4 cups of elbow macaroni, and a small can of tomato paste. Finally, I used 1 1/4 cups of mozzarella.

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  • on August 25, 2011

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    The dish smelled delicious and the flavors were very percise.
    The chicken was mouth watering.
    The only problem was i had complications with the bread crumbs and they ended up being so hard the way i had chewed it it stabed the back of my throat.
    other than that one bite, i enjoy every bite.
    another masterpiece from giada.

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  • on August 24, 2011

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    Absolutely delicious! I have THE pickest little 4 year old and even she ate it. My husband loves it every time I make. It's such a quick, simple, and inexpensive dish to make....my favorite part! lol Not to mention, not a lot of seasoning is called for. Kind of concerned me the first time I made it but it wasn't necessary at all. Thank you Giada. You are without a doubt one of my favorite Food Network chefs!

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  • on August 19, 2011

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    This looks SO delicious!

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  • on August 14, 2011

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    Loved this recipe! I have made this many times. The only thing I do different is yellow squash and zuchinni. kids love it. some days I switch shrimp for the chicken.

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  • on August 09, 2011

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    This was my second time using this recipe and it was definitely the best thing I ever made. I mainly followed the recipe as is, except for using pasta sauce instead of canned tomatoes. I highly recommend using a good pasta sauce as it will add great flavor to the dish. The first time I made this dish, it was very hard on the top and around the edges. Therefore, I also recommend putting foil over the top before you put it in the oven. I did that the second time around and it was perfect. Also, I cooked it for 20 minutes instead of 30, which made the pasta soft and cheesy rather than hard and too cripsy. All in all, an excellent meal with just a few alterations!

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  • on August 06, 2011

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    I made it as-is, and it was fine. I guess maybe a little bland, but if you're cooking with young children in mind, it works very well. My toddler loved it!

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  • on July 20, 2011

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    I originally found this recipe in Giada's cook book. It is really tasty and pretty easy to make. The only reason why I'm not giving it a 5, is that it does come out a little plain sometimes. I usually add some fresh, chopped basil and oregano, and also some extra garlic since it is such a big dish. I made it once for a dinner party, and my friends keep asking me to make it again!

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  • on July 20, 2011

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    It was delicious! However I did an awful thing and altered the recipe opps. well it came out so delicious, not a single farfalle was left in the dish! Instead of just adding diced tomatoes, i simmered a can of tomato sauce with some oregano, a dry bay leaf, and fresh basil, yummmmmmy!!!!!!! then i simply poured it over the pasta. Nothing else was altered expect for this, and that i added more chicken than called for. If you follow my altered recipe, it will turn out 10 times more delicious.

    Good luck and happy cooking.

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