Categories: Main Dishes

Ingredients

• 1 cup chopped onion
• 1 cup sliced mushrooms
• 1 cup sliced zucchini
• 1/2 cup chopped celery
• 2 cloves minced garlic
• 3T butter
• 1 15oz can diced tomatoes
• 1 tsp dried basil or 1T fresh
• 1/2 tsp salt
• 1/4 tsp crushed red pepper
• 8 oz shell pasta
• 3 cups chopped, cooked chicken
• 1 1/2 cups whole milk
• 2 cups (8 oz) Monterey Jack cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Dice chicken breast and lightly coat in flour, salt & pepper. Saute in butter until lightly browned and just cooked through. Set aside.

2. Saute onion, mushrooms, zucchini, celery and garlic in butter until tender. Add tomatoes, basil, salt and crushed red pepper. Set aside.

3. Cook pasta, drain.

4. Combine milk and cheeses in a medium saucepan. Cook over a low heat until cheese is melted, stirring frequently. Set aside.

5. Combine pasta, vegetables and chicken and place in a 9×13 casserole dish. Pour sauce over the top. Bake covered at 350 for 40-45 minutes.

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