Chicken and Pasta Bake
Chicken and Pasta Bake
Ingredients| 1 cup chopped onion 1 cup sliced fresh mushroom 1 cup sliced zucchini 1/2 cup chopped celery 1 clove garlic, minced 3 tablespoons butter or margarine, melted 1 (14 1/2 ounce) can whole tomatoes, drained and chopped 1 teaspoon dried whole basil 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 8 ounces shell macaroni, uncooked 3 cups chopped cooked chicken 1 1/2 cups whipping cream 8 ounces shredded Monterey jack cheese 1/2 cup grated Parmesan cheese |
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Preparation
Saut� 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 11 x 7-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 350 degrees F for 40 to 45 minutes or until thoroughly heated.
Yields 6 to 8 servings.
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