Pasta Chicken and Sage Casserole

Servings: 6

1 tablespoon olive oil
3 stalks celery, coarsely chopped
2 large onions, coarsely chopped
2 garlic cloves, finely chopped
2 chicken breasts, (about 12 ounces), coarsely chopped
4 ounces mushrooms, sliced
3 cups low salt tomato sauce
2 tablespoons chopped fresh sage or 1 tablespoon dried sage
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound penne pasta or 1 pound fusilli pasta
1/2 cup part skim mozzarella cheese

In a large nonstick skillet, heat the oil over moderate heat. Add the
celery, onion, and garlic and saute about 5 minutes or until softened. Add
the chicken and saute, stirring, about 5 minutes. Stir in the mushrooms
and cook 2 to 3 minutes longer or until softened. Stir in the tomato
sauce, sage, salt, and pepper and simmer, stirring occasionally, about 5
minutes or until all the vegetables are tender. Meanwhile, preheat the
oven to 350F. Bring a large pot of water to a boil. Add the penne and cook
according to package directions or until just tender. Remove from the heat
and drain well. Add the penne to the skillet with the chicken and
vegetables and stir gently to mix
well. Spoon the mixture into a 13 x 9 x 2 baking dish or individual baking
dishes. Sprinkle cheese over pasta and sauce mixture. Bake 20 to 25
minutes or until the cheese is melted and browned and the sauce is
bubbling hot.

Cooking tip: Freezing tends to concentrate certain flavors, so if you
decide to freeze this dish, omit the sage and seasonings until you are
ready to reheat.

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