Chicken & Pasta Bake
Yield
8 servingsPrep
20 minCook
40 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
mushrooms
sliced |
|
| 1 | cup |
zucchini
|
|
| ½ | cup |
celery
|
|
| 1 | cup |
garlic
minced |
|
| 3 | tablespoons |
butter
or margarine |
|
| 1 | cup |
tomatoes
whole and drained |
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| 8 | ounces |
pasta, elbow macaroni
uncooked |
|
| 3 | cups |
chicken
cooked and chopped |
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 2 | cups |
monterey jack cheese
shredded |
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
mushrooms
sliced |
|
| 237 | ml |
zucchini
|
|
| 118 | ml |
celery
|
|
| 237 | ml |
garlic
minced |
|
| 45 | ml |
butter
or margarine |
|
| 237 | ml |
tomatoes
whole and drained |
|
| 5 | ml |
basil
dried |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 231.2 | ml/g |
pasta, elbow macaroni
uncooked |
|
| 7.1E+2 | ml |
chicken
cooked and chopped |
|
| 355 | ml |
heavy whipping cream
|
|
| 473 | ml |
monterey jack cheese
shredded |
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Sauté 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 11x7x1½ 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 350℉ (180℃) for 40 to 45 minutes or until thoroughly heated.
