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.