Vegan Italian Chicken and Pastina Recipe

Name: Vegan Italian Chicken and Pastina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pastina (or any small, pasta); 2 tablespoons olive oil; ½ cup cubed chicken breast (1-inch cubes); 12 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); ¼ cup chopped fresh flat-leaf parsley; ¼ teaspoon kosher salt; ¼ teaspoon fresh ground black pepper; ¼ cup breadcrumbs; ¼ cup grated parmesan cheese (dairy free); 1 tablespoon margarine, plus more for the baking dish (dairy free)

Servings: persons

1 cup pastina (or any small, pasta)
2 tablespoons olive oil
½ cup cubed chicken breast (1-inch cubes)
12 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)
¼ cup chopped fresh flat-leaf parsley
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
¼ cup breadcrumbs
¼ cup grated parmesan cheese (dairy free)
1 tablespoon margarine, plus more for the baking dish (dairy free)

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.
6
Add the chicken and cook for 3 minutes.
7
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.
8
Put the chicken mixture into the bowl with the cooked pasta.
9
Add the canned tomatoes, dairy free mozzarella cheese, parsley,salt and pepper.
10
Stir to combine.
11
Place the mixture in a buttered (margarine) 8 by 8 by 2-inch baking dish.
12
In a small bowl mix together the bread crumbs and (dairy free) parmesan cheese.
13
Sprinkle over the top of the pasta mixture.
14
.Dot the top with small bits of margarine.
15
Bake until top is golden brown, about 30 minutes.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup pastina (or any small, pasta), 2 tablespoons olive oil, ½ cup cubed chicken breast (1-inch cubes), 12 diced onion (about 1/2 a small onion), and more.

Yes, Vegan Italian Chicken and Pastina falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Italian Chicken and Pastina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions