Categories: Casseroles, Poultry, Pasta 
      Yield: 8 servings 
  
      1 c  Onion-chopped 
      1 c  Mushrooms-fresh,sliced 
      1 c  Zucchini 
    1/2 c  Celery 
      1 c  Garlic-minced 
      3 tb Butter or margarine 
      1 c  Tomatoes, whole-drained and 
      1 ts Basil, whole-dried 
    1/2 ts Salt 
    1/4 ts Red pepper-crushed 
      8 oz Macaroni shells-uncooked 
      3 c  Chicken-cooked, chopped 
  1 1/2 c  Whipping cream 
      2 c  Monterey jack cheese-shreded 
    1/2 c  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 11x7x1-1/2-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.