Chicken and Pasta Bake

Yield: 6 to 8 servings

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, 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

Instructions

1. Sauté first 5 ingredients in butter until vegetables are crisp-tender. Stir in tomatoes, basil, salt and crushed red pepper; set aside.
2. 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.
3. Combine whipping cream and cheeses in a medium saucepan; cook over low heat until cheese melts, stirring frequently. Pour sauce over pasta mixture.
4. Bake, covered, at 350 degrees F for 40 to 45 minutes or until thoroughly heated.