Ingredients
1 pound Italian sausage (about 4 links or bulk)
1 cup sliced fresh mushrooms
1 garlic clove, minced
3 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 ½ teaspoons Italian seasoning
4 boneless, skinless chicken breasts (about 6 ounces each)
1 cup shredded mozzarella cheese
Hot cooked pasta, for serving
Instructions
Preheat the oven to 350°F. Crumble the sausage into a large skillet and cook over medium heat until browned, stirring occasionally. Remove the sausage from the skillet and set aside.
Add the mushrooms and garlic to the skillet drippings and sauté until tender. Return the sausage to the skillet and stir in the tomato sauce, tomato paste, and Italian seasoning. Bring to a boil, then reduce the heat and simmer for 15 minutes to blend the flavors.
Place the chicken breasts in a greased 11×7-inch baking dish and pour the tomato sauce mixture evenly over them. Cover with foil and bake for 40 minutes. Remove the foil, sprinkle mozzarella cheese on top, and bake an additional 5 minutes until the cheese melts.
Serve the chicken and sauce over hot cooked pasta. Makes 4 servings.
