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.