The delicious flavors of this sauce make it hard to believe it's a quick and easy dinner. This is a great way to use leftover chicken or turkey. Or, use a rotisserie chicken to speed up the preparation. A good store bought red pasta sauce is another easy short cut.
Preheat oven to 400 degrees. Coat a 9x13 baking dish with cooking spray. Heat olive oil in skillet and saute mushrooms until just cooked. Pour sauce into baking dish. Scatter chicken pieces and mushrooms on top of sauce. With back of wooden spoon or spatula, pat chicken and mushrooms down into the sauce. Sprinkle Parmesan cheese over all. Top with mozzarella cheese. Bake until bubbly throughout and cheese is slightly browned, 20-30 minutes. Serve over pasta along with garlic toast and salad. WEIGHT WATCHERS PointsPlus = 6 points per 3/4 cup serving of sauce (additional 2 points for 1/2 cup cooked whole wheat pasta) VARIATIONS: --In place of pasta, serve baked sauce over a bed of steamed veggies like broccoli or asparagus. --Before baking, add 1-2 cups partially cooked broccoli with the chicken, mushrooms, and sauce. --Substitute mini meatballs or sliced Italian sausage for the chicken. --For vegetarian version, add all vegetables in place of chicken. Try eggplant, spinach, mushrooms, kale, or broccoli. Note: More sauce may need to be added as more other ingredients are added. *For Marinara sauce recipe, go to www.theyummylife.com/recipes/17 **For chopped/shredded chicken recipe, go to www.theyummylife.com/recipes/77