Pasta with chicken

The Gladiators

Last summer my friends and I went for a holiday to Rimini where we lived in a flat for all the week. Being on vacation no one wanted to cook, but after a short squabble our friend Moa volunteered to cook a dish invented by him (or at least, that was his statement...:-). He explained the rest of us he would cook italian pasta with chicken. At first we were not very convinced because we had never tried something like that and in addition it sounded very oddball but Moa convinced us and finally cooked his pasta with chicken. After cooking he called us to the table and I ate two servings of it.
I have to thank Moa because he made me discover a new recipe that I really like and in fact, sometines, I cook it on my own.
I hope you'll try it...

Ingredients

800g pasta
3 tablespoons olive oil
8 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
salt and pepper to taste
garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (30g) can condensed cream of chicken soup
1 (35g) can condensed cream of mushroom soup
2 cup frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated parmesan cheese
2 tablespoons butter, melted

Directions

prep   cook      ready in
15      45 min   1 hour

1- Preheat oven to 200 degrees C. Lightly grease a medium baking dish.

2- Bring a large a pot of lightly salted water to a boil. Place tagliatelle pasta in the pot, cook for 8 to 10 minutes until they are "al dente" and drain.

3- Heat the oil in a skillet over medium heat. Place the chicken in the skillet, season with minced onion, salt and pepper, garlic powder, basil and parsley and cook until chicken juices run clear, then mix in the cooked pasta, the cream of chicken soup and mixed vegetables. Finally transfer to the prepared baking dish.

4- In a small bowl, mix the bread crumbs, the parmesan cheese and the butter. Spread evenly over the casserole.

5-Bake for 45 minutes in the preheated oven until bubbly and lightly browned.

Glossary

Tablespoon: a large spoon used in serving food
Skillet: a wide or broad, usually not deep metal container used for frying
Garlic: a hardy plant of the amarillys family which has a strong-smelling and a strong-tasting bulb
Parsley: an herb from the Mediterranean, used in cooking as flavouring or decoration
Tenderloins: the tender meat of the muscle running through the front of the posterior part of the body of an animal
to Squabble: to disagree angrily about a small detail
Oddball: a person or thing that is atypical, bizarre, eccentric, weird or nonconforming
Can condensed cream: a dense or compact cream contained in a sealed container for food
Bread crumbs: a small particle of bread,cake,etc.