| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Poultry, Pasta |
8 |
servings |
INGREDIENTS
| 1 |
c |
Onion-chopped |
| 1 |
c |
Mushrooms-fresh; sliced |
| 1 |
c |
Zucchini |
| 1/2 |
c |
Celery |
| 1 |
c |
Garlic-minced |
| 3 |
tb |
Butter or margarine |
| 1 |
c |
Tomatoes; whole-drained and |
| 1 |
ts |
Basil; whole-dried |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Red pepper-crushed |
| 8 |
oz |
Macaroni shells-uncooked |
| 3 |
c |
Chicken-cooked; chopped |
| 1 1/2 |
c |
Whipping cream |
| 2 |
c |
Monterey jack cheese-shreded |
| 1/2 |
c |
Parmesan cheese-grated |
INSTRUCTIONS
Sauté 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.
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