Chicken And Pasta Bake

Recipe Ingredients

1 cup	62g / 2.2oz	Onion-chopped
1 cup	237ml	Mushrooms-fresh - sliced
1 cup	237ml	Zucchini
1/2 cup	55g / 1.9oz	Celery
1 cup	93g / 3.3oz	Garlic-minced
3 tablespoons	45ml	Butter or margarine
1 cup	62g / 2.2oz	Tomatoes - whole-drained and
1 teaspoon	5ml	Basil - whole-dried
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Red pepper-crushed
8 oz	227g	Macaroni shells-uncooked
3 cups	187g / 6.6oz	Chicken-cooked - chopped
1 1/2 cups	355ml	Whipping cream
2 cups	292g / 10oz	Monterey jack cheese-shreded
1/2 cup	73g / 2.6oz	Parmesan cheese-grated

Recipe Instructions

Saute first 5 ingredients in butter until vegetables are crisp-tender. Stir in tomatoes, basil, salt, and crushed red pepper; set aside. Cook pasta according to package directions; drain. Combine pasta, vegetable mixture, and chicken in a large bowl; spoon mixture into an 11x7x1-1/2-inch baking dish. Combine whipping cream and cheeses in a medium saucepan; cook over low heat until cheese melts, stirring frequently. Pour sauce over pasta mixture. Bake, covered, at 350F for 40 to 45 minutes or until thoroughly heated. Makes 6-8 servings.

Source:
Temptations/Junion League of Lansing MI. cookbook, 1984

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