Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Onion-chopped |
| 1 cup | Mushrooms-fresh,sliced |
| 1 cup | Zucchini |
| ½ cup | Celery |
| 1 cup | Garlic-minced |
| 3 tablespoons | Butter or margarine |
| 1 cup | Tomatoes, whole-drained and |
| 1 teaspoon | Basil, whole-dried |
| ½ teaspoon | Salt |
| ¼ teaspoon | Red pepper-crushed |
| 8 ounces | Macaroni shells-uncooked |
| 3 cups | Chicken-cooked, chopped |
| 1½ cup | Whipping cream |
| 2 cups | Monterey jack cheese-shreded |
| ½ cup | Parmesan cheese-grated |
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 11x7x1-½-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.