Chicken and Pasta Bake Recipe

Chicken and Pasta Bake Recipe

A clove of minced garlic
A cup of onion, chopped
1/2 cup of celery, chopped
A cup of zucchini, sliced
1 cup of fresh mushrooms, sliced
3 tbsps. Melted margarine or butter
8 ozs. Monterey jack, shredded
8 ozs. Uncooked shell macaroni
1 (14 1/2 oz.) can of tomatoes (whole), well drained of its juices & chopped
3 cups of chicken, cooked & chopped
1/2 cup of Parmesan, grated
1 1/2 cups of whipped cream
1/4 tsp. of red pepper, crushed
1/2 tsp. of salt
1 tsp. of dried whole basil

On a skillet, saute garlic, onions, celery, zucchini and mushrooms in melted butter or some margarine just until the vegetables turn crispy & tender. Then add in the red pepper, salt, basil and tomatoes and set this aside.

Pasta should be cooked as per instructions from the package and drained well. Inside a big bowl, mix together sauteed vegetables, chopped chicken and cooked macaroni and make sure to blend them well.

Place the pasta mix inside a dish for baking that measures 11×7-inches.

Into a saucepan, mix the cheeses and whipping cream together and cook on low flame until the cheeses have melted while stirring it every so often.

Then pour in the sauce on the pasta mix then bake at around 350′ Fahrenheit for about 40-45 mins. covered and wait until the pasta is heated well through.

This recipe serves around 6-8 persons.