Mini pasta muffins with chicken

Name: Mini pasta muffins with chicken - Fabiana H.
Ingredients: 250 g noodles; 1/2 boiled chicken breast; 1 onion; tomato paste; salt; pepper; 2 eggs; 100 g grated cheese; fresh dill

Pasta/Pizza - Mini pasta muffins with chicken by Fabiana H. - Recipia

Mini Pasta Puddings with Chicken Every time I make pasta in the form of mini puddings, I'm surprised at how quickly they disappear from the table. I first started preparing them when I had some leftover boiled pasta and boiled chicken breast, and since then, I've frequently returned to this recipe. It's one of those quick solutions for when you have guests or simply want something different from regular pasta. They have an appealing look, are easy to portion, and the ingredients are simple. Quick Info Total Time: about 40-45 minutes Preparation Time: 15-20 minutes Baking Time: 20 minutes Servings: 12 mini puddings (one standard muffin tray) Difficulty: easy Recipe Type: main dish or snack, suitable for buffets or quick dinners Ingredients 250 g thin noodles (or very thin pasta) 1/2 boiled chicken breast 1 onion tomato paste (1-2 tablespoons, to taste) salt pepper 2 eggs 100 g grated cheese (plus extra for topping) fresh dill Preparation Method 1. Cook the noodles according to the package instructions, with a little salt. Drain the pasta well and set aside. 2. Cut the boiled chicken breast into small cubes. 3. Finely chop the onion. 4. In a skillet, heat a little oil and add the chopped onion. Let it soften for 2-3 minutes, then add the chicken cubes. Sauté them together for another 2-3 minutes, stirring occasionally. 5. In a large bowl, beat the eggs as for an omelet. Add the cooked noodles, chicken with onion, tomato paste, grated cheese, salt, pepper, and chopped dill. Mix everything well. 6. Prepare the muffin tray: cut parchment paper into squares about 10x10 cm and line each mold. 7. Fill each mold with the pasta and chicken mixture, leveling it slightly. Sprinkle a little grated cheese on top of each portion. 8. Bake in a preheated oven at 180°C for about 20 minutes, until the puddings set and lightly brown on top. 9. Remove the tray and let the puddings cool slightly before lifting them out of the molds. Why I Make This Recipe Often It's a recipe I use frequently because it's practical when I have leftover pasta or meat from a previous meal. The mini puddings are easy to serve at any time and can be taken on the go. They can be eaten warm or cold, making them perfect for busy days. Tips and Variations Tips If the pasta is too long, you can break it a bit before mixing it with the other ingredients. This makes it easier to incorporate into the muffin molds. Using parchment paper, the puddings won't stick and can be removed without breaking. Don’t overfill the molds to prevent overflow while baking. Substitutions You can use any type of thin pasta, not just noodles. Thin spaghetti or vermicelli work just as well. If you don’t have boiled chicken breast, you can use meat from thighs or even leftover roast. Cheese can be replaced with another type of cheese that melts easily. Variations You can add herbs based on what you have on hand: parsley, tarragon, or even basil. If you want a bit of color, add some small pieces of bell pepper or cooked peas to the mixture. You can reduce or eliminate the tomato paste for a milder taste, or conversely, you can add a bit of tomato sauce instead. Serving Ideas Mini puddings are great for buffets, picnics, or can be packed for work or school. You can serve them plain or with a seasonal salad, according to your preferences. Frequently Asked Questions Can I use thicker pasta or other shapes instead of noodles? Yes, but thinner ones will fit and bind better in the mold. If you use thicker pasta, the mixture may not blend as well. Can they be made without meat? Yes, but the texture and taste will be slightly different. You can supplement with sautéed mushrooms or vegetables. Can I freeze mini puddings? I do not recommend freezing as the texture of the pasta may become soft or watery after thawing. Do I have to use parchment paper? Not necessarily, but removing the puddings will be much easier and the appearance will be better. What can I do if I don’t have a muffin tray? The mixture can also be baked in a small rectangular dish and then cut into pieces after cooling. They won’t be individual, but the taste remains the same. Nutritional Values Estimate for one mini pudding (from 12 pieces): Approx. 110-130 kcal 12 g carbohydrates 6 g protein 5 g fat Values are approximate and may vary depending on the type of cheese used and how much tomato paste is added. Storage and Reheating Mini puddings can be stored in the refrigerator for 2-3 days in a covered container. When serving, they can be reheated for 3-4 minutes in the oven or microwave. They are also good cold, but the texture is more pleasant when slightly warmed. I do not recommend freezing, as the pasta changes texture.

Mini pasta muffins with chicken

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