ITALIAN PASTINA SOUP RECIPES

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ITALIAN BAKED CHICKEN AND PASTINA RECIPE | GIADA DE ...



Italian Baked Chicken and Pastina Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 13

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Steps:

  • 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, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Nutrition Facts : Calories 432 calorie, FatContent 19 grams, SaturatedFatContent 8 grams, CholesterolContent 49 milligrams, SodiumContent 674 milligrams, CarbohydrateContent 44 grams, FiberContent 3 grams, ProteinContent 21 grams, SugarContent 6 grams

ITALIAN WEDDING SOUP I RECIPE | ALLRECIPES



Italian Wedding Soup I Recipe | Allrecipes image

Coming from Rhode Island, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.

Provided by Allrecipes Member

Categories     Soup

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

½ pound extra-lean ground beef
1 large egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon onion powder
5 ¾ cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
⅓ cup finely chopped carrot

Steps:

  • In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
  • In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

Nutrition Facts : Calories 416.3 calories, CarbohydrateContent 43.3 g, CholesterolContent 86.8 mg, FatContent 14.2 g, FiberContent 2.9 g, ProteinContent 27.3 g, SaturatedFatContent 5.3 g, SodiumContent 1211 mg, SugarContent 4 g

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