| 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
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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