Italian Baked Chicken and Pastina

I haven't updated this in almost a week! I can honestly say I haven't even cooked since my last entry. We have been so busy BUYING A HOUSE! But... now that the house is in attorney review and we can relax a little it is back to cooking. So I saw this recipe floating around on various websites for awhile now. I love Giada and love many of her recipes. This one was so good! I kept the recipe almost exactly as the original, but I did make one change and I think it was great! I decided to cook the pastina in chicken broth and let it absorb the broth. I thought this would add more flavor then just boiling it in water and draining it. John and I both loved this so much!

Ingredients:
1 cup pastina pasta (or any small pasta)
1 tablespoon olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 can of garlic flavored chicken broth (or really any chicken broth)


1- Put the chicken broth and pastina in a pot, bring to a simmer. Cook until all of the liquid is absorbed.
2- Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook until done.
3- Put the chicken into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, salt, and pepper. Stir to combine.
4-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. Bake until the top is golden brown, about 30 minutes.