pasta, chicken and sage casserole

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 350f.
• 2 heat the oil over moderate heat and add the celery, onions and garlic and saute for about 5 minutes or until softened.
• 3 add the chicken and stir for about another 5 minutes.
• 4 stir in the mushrooms and cook 2 to 3 minutes.
• 5 stir in the tomato sauce, sage, salt and pepper and simmer, stirring occasionally, about another 5 minutes or until vegetables are tender.
• 6 meanwhile, bring a large pot of water to a boil.
• 7 add the pasta and cook according to package directions or until just tender.
• 8 remove from heat and drain well.
• 9 add the pasta to the skillet with the chicken and vegetables and stir gently to mix well.
• 10 spoon the mixture into a 13" x 9" baking dish or individual baking dishes.
• 11 sprinkle cheese over the mixture.
• 12 bake 20 to 25 minutes or until the cheese is melted and browned and the sauce is bubbling hot.
• 13 enjoy!