Italian Chicken Pasta Casserole

Ingredients:

• 1 cup small pasta "Horns" (or any other small pasta)
• 2 tbsp. l. olive oil
• 1/2 cup chicken breast fillet, cut into 2.5 cm cubes
• 1/2 cup onion, finely chopped (1/2 small onion)
• 1 clove garlic, finely chopped
• 400 g canned tomatoes in their own juice, diced
• 1 cup mozzarella cheese, coarsely grated
• 1/4 cup parsley, finely chopped
• 1/4 tsp coarse salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup breadcrumbs
• 1/4 tbsp. grated parmesan
• 1 tbsp (15 g) butter, plus a little more for greasing the baking dish

Preparation:

1. Preheat oven to 200C.
2. Bring salted water to a boil in a medium saucepan over high heat. Add the pasta and cook, stirring occasionally, until just cooked through, about 5 minutes. Drain and transfer the pasta to a large bowl.
3. Meanwhile, heat a saucepan with olive oil over medium heat. Add the chicken and cook for 3 minutes. Stir in the onion and garlic and cook until the chicken is cooked through and the onion is soft, about 5 minutes or more. Place the cooked chicken in the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Mix thoroughly.
4. Transfer the mixture to a greased 20x20x2 cm baking dish. In a small bowl, combine the breadcrumbs and Parmesan cheese. Sprinkle over the dish. Top with small knobs of butter. Bake until golden brown, about 30 minutes.