This was just a concoction of pasta and some extra ingredients I wanted to use up. When in doubt, go Italian – you can never really go wrong. Easy. Tasty. Quick. Enjoy!
2 tablespoons olive oil
12 ounces sliced mushrooms
1 onion, chopped
3 cloves garlic, minced
1 28-ounce can whole or diced tomatoes
1 teaspoon sugar (more to taste)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
fresh parsley, chopped
1 pound penne pasta, cooked according to instructions, al dente
1 pound cooked chicken breast, cut into bite-sized pieces
1 cup soy mozzarella
1/2 cup soy parmesan
1/4 teaspoon dried basil
In a large pot, heat olive oil and saute the mushrooms until softened. Remove and set aside. Add the onions and garlic to the pot, and saute over medium heat, until onions are translucent. Add the tomatoes, spices, and sugar. Blend together with an immersion blender Then add the mushrooms and fresh parsley. Adjust seasoning with salt and pepper, and any additions of the spices, if needed. Simmer for about a half hour.
Ten minutes before the sauce is done simmering, prepare your pasta, then drain. In a large bowl, mix the pasta, chicken pieces, 2/3 of the sauce, and half of the mozzarella. Place everything into a baking dish that’s been sprayed with nonstick spray. Spread the rest of the sauce on top, followed by the rest of the mozzarella, the parmesan, and the dried basil.
Bake for 25-30 minutes in preheated 375 degree F oven. Makes 6-8 servings.