Ingredients:
1 tablespoon olive oil
3 stalks celery, coarsely chopped
2 large onions, coarsely chopped
2 cloves garlic, finely chopped
2 boneless skinless chicken breast halves, coarsely chopped ( approx. 12 oz.)
4 ounces mushrooms, sliced
3 cups tomato sauce ( reduced sodium, if you have it)
2 tablespoons chopped fresh sage or 1 tablespoon dried sage
1/8 teaspoon salt
1/8 teaspoon pepper
1 lb penne or 1 lb fusilli
1/2 cup shredded part-skim mozzarella cheese
Directions:
Preheat oven to 350F.
Heat the oil over moderate heat and add the celery, onions and garlic and saute for about 5 minutes or until softened.
Add the chicken and stir for about another 5 minutes.
Stir in the mushrooms and cook 2 to 3 minutes.
Stir in the tomato sauce, sage, salt and pepper and simmer, stirring occasionally, about another 5 minutes or until vegetables are tender.
Meanwhile, bring a large pot of water to a boil.
Add the pasta and cook according to package directions or until just tender.
Remove from heat and drain well.
Add the pasta to the skillet with the chicken and vegetables and stir gently to mix well.
Spoon the mixture into a 13″ x 9″ baking dish or individual baking dishes.
Sprinkle cheese over the mixture.
Bake 20 to 25 minutes or until the cheese is melted and browned and the sauce is bubbling hot.
Enjoy!
Servings: 6
Time preparation: 25 min.
Time total: 50 min.