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Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Onion-chopped

  2. 1 cup 237ml Mushrooms-fresh - sliced

  3. 1 cup 237ml Zucchini

  4. 1/2 cup 55g / 1.9oz Celery

  5. 1 cup 93g / 3 1/3oz Garlic-minced

  6. 3 tablespoons 45ml Butter or margarine

  7. 1 cup 62g / 2 1/5oz Tomatoes - whole-drained and 1 teaspoon 5ml Basil - whole-dried

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/4 teaspoon 1 1/3ml Red pepper-crushed

  10. 8 oz 227g Macaroni shells-uncooked

  11. 3 cups 187g / 6.6oz Chicken-cooked - chopped

  12. 1 1/2 cups 355ml Whipping cream

  13. 2 cups 292g / 10oz Monterey jack cheese-shreded

  14. 1/2 cup 73g / 2.6oz Parmesan cheese-grated

Instructions Jump to Ingredients ↑

  1. Recipe 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.

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