1 lb. Italian Roll Sausage
1 cup fresh sliced mushrooms
1 clove garlic, minced
3 (8 oz) cans of tomato sauce
1 (6 oz) can of tomato paste
1 1/2 teaspoons Italian seasoning
4 boneless, skinless chicken breast halves
1 cup (4 oz) shredded mozzarella cheese
Hot cooked pasta

Preheat oven to 350° F; crumble sausage into large skillet. Cook over medium heat until browned. Stirring occasionally. Remove sausage; set aside. Add mushrooms and garlic to drippings; cook and stir until tender. Stir in reserved sausage, tomato sauce, tomato paste, and seasoning. Bring to a boil. Reduce heat to low; simmer 15 minutes to blend flavors. Meanwhile, arrange chicken in greased 11 x 17 inch baking dish. Pour tomato sauce mixture over chicken; cover with foil. Bake 30-40 minutes; uncover. Sprinkle with cheese; bake 5 minutes more. Serve over pasta. Refrigerate leftovers.